• Add sticky rice to a medium bowl, then cover rice with water. Using your hand, swirl to rinse rice.
• Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
• Add rice and edamame to the boiling water. Cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
• Remove the pot from heat. Set aside, still covered.

• Trim, then halve peas. 
• Finely chop chili, removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping chilies!)
• Add peanut butter and 1/2 cup (1 cup) warm water to the same medium bowl (used in step 1). Whisk until smooth. 
• Add ginger sauce. Whisk to combine. 
• Set aside. 

• Pat plant-based protein shreds dry with paper towels. 
• Season with salt and pepper. 

• Heat a large non-stick pan over medium heat. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. 
• Transfer to a small bowl, then cover to keep warm.

• Add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds to the same pan. Cook, tossing occasionally until cooked through, 6-8 min.** 
• Add peas and peanut-ginger mixture to the pan with plant-based protein shreds. 
• Remove from heat, stirring often, until thickened slightly, 2-3 min. 
• Season with salt and pepper, to taste. 

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with plant-based protein shreds and snow pea mixture. 
• Spoon over remaining sauce from the pan. 
• Top with chilis, if desired. 

If you've opted to get plant-based protein shreds, prepare and cook it the same way as the recipe instructs you to prepare and cook the chicken tenders, tossing occasionally until cooked through, 6-8 min.**