Ginger Soy Chicken with Stir-Fried Zucchini Noodles and Edamame Salad

Step 1: Prepare the Marinade

In a bowl, combine the soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour.

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 3 cloves minced garlic
• 1 tablespoon sesame oil
• 4 chicken breasts

Step 2: Grill the Chicken

Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess, and grill for 6-7 minutes per side, or until cooked through. Remove from the grill and let rest for 5 minutes before slicing.

Step 3: Sauté the Zucchini Noodles

In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until tender. Season with salt and pepper.

• 1 tablespoon sesame oil
• 2 cups zucchini noodles
• Salt and pepper to taste

Step 4: Prepare the Dressing

In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame seeds, and red pepper flakes.

• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame seeds
• 1/2 teaspoon red pepper flakes

Step 5: Assemble the Salad

In a large bowl, combine the cooked and cooled edamame with the zucchini noodles and the dressing from step 4, tossing to coat evenly.

• 2 cups cooked edamame
• Zucchini noodles from step 3
• Dressing from step 4

Step 6: Serve

Serve the grilled chicken with the stir-fried zucchini noodles and edamame salad. Garnish with sesame seeds and chopped green onions.

• Grilled chicken from step 2
• Salad from step 5
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)