• Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Wash and dry all produce.
• Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
• Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook for 14-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, thinly slice green onion.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.** 
• Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.

• To a medium bowl, add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce. Season with salt and pepper, then toss to coat.

• Fluff rice with a fork, then stir in half the sesame seeds.
• Divide rice between bowls. Top with chicken mixture and slaw.
• Drizzle with spicy mayo and sprinkle remaining green onions and remaining sesame seeds over top.

If you've opted to get chicken, to the pan, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook in the same way the recipe instructs you to prep and cook beef.** Disregard instructions to drain excess fat.