zest, sweet and spicy chicken edamame

Zesty, Sweet and Spicy Chicken Edamame

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Blog #105: Tired of having the same thing for dinner? You will love this zesty, yet sweet and spicy chicken edamame! It’s all in the dressing, which is simple and easy to make.


This dish got raves from my family. It has tons of flavor with just the right amount of heat. Although this dish contains red pepper flakes, sriracha and dried red chili peppers it is not so spicy that you need a glass of milk but enough heat to say “this is a spicy dish!”

The sweetness comes from the brown sugar. Honey also works great for this dish. The amino acids works great to balance off the sweetness. Liquid amino acids has less sodium than your regular low sodium soy sauce. I can’t even have regular soy sauce. It’s WAY too salty for me!

Serve the dish with a splash of lime. This is a must to give you that zesty taste, along with the sweet and spiciness. Your tastebuds will be asking you for more!


  • Chicken breast
  • Edamame
  • Sriracha
  • Dried red chili peppers
  • Brown sugar
  • Fish sauce
  • Amino acids or soy sauce (low sodium, preferred)
  • Salt
  • Pepper
  • Red pepper flakes
  • Lime
  • Sesame seeds
  • Olive oil

Served with…

This dish goes well with a side of white rice. You can also substitute the chicken for beef or shrimp.

Zesty, Sweet and Spicy Chicken Edamame


My skillet is my favorite pan to cook meats but for this dish I decided to to use my non-stick pan. This worked best as it takes longer to evaporate the sauce. Once the chicken cooks in the sauce add the edamame and and dried red chili peppers. There will still be sauce to mix the edamame. If I had used my skillet I would have lost the sauce once the chicken was cooked through, as a skillet heats up a lot quicker.

Zesty, Sweet and Spicy Chicken Edamame

Recipe by Azilde ElizabethCourse: Lunch/DinnerCuisine: AsianDifficulty: Easy


Prep time


Cooking time


Total time



Zesty, sweet and just the right amount of spice!


  • 1 lb or 2 chicken breasts, cubed

  • 1 lb of frozen edamame, shelled

  • 3 oz or a large tbsp of dried chili peppers

  • 2 tbsp of olive oil

  • 2 tbsp of liquid amino acids (or low sodium soy sauce)

  • 2 tbsp of brown sugar

  • 4 dashes of fish sauce

  • 1/4 tsp of red pepper flakes

  • Pinch of salt

  • 1/8 tsp of pepper

  • 2 tbsp of sriracha sauce

  • 1 lime, cut into 4 wedges

  • Sesame seeds, for serving

  • Serves 4


  • In a small bowl mix in the amino acids, fish sauce, brown sugar, salt, pepper and red pepper flakes.
  • In a non-stick pan, add the olive oil once the pan is hot. Then add the chicken. Cook about 5 minutes and flip. Add the sauce mix and cook with a lid on for about 12 minutes on MED HI.
  • Add the edamame and dried chili peppers. Cook for another 10 minutes or under edamame is soft.*
  • Stir in the sriracha sauce and serve with a side of white rice. Squeeze a lime wedge over the chicken edamame and sprinkle some sesame seeds. Serve and enjoy!


  • Because the edamame has a hard shell it took longer to soften up compared to most frozen vegetables.

Let me know what you think!


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