Trim and thinly slice green onions.

Pat chicken breasts dry and, on a separate cutting board, slice each breast lengthwise into four equal strips, about 3/4" wide. Season all over with a pinch of pepper.

Bring a medium pot with rice and 11/2 cups water to a boil. Reduce heat to low, cover, and cook, 10 minutes.

Uncover, and stir in edamame and half the green onions (reserve remaining for chicken). Cover again, and cook until rice is tender, 8-10 minutes.

Remove from burner. Stir in soy sauce and a pinch of salt. Cover and set aside.

While rice cooks, batter chicken.

Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 5 minutes.

While oil heats, combine tempura mix, 1/4 cup cold water, and a pinch of pepper in a mixing bowl until a batter the consistency of a thin pancake batter forms. If too thick, add water, 1 Tbsp. at a time, until the desired consistency is reached.

Add chicken strips to bowl and coat completely.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.

Transfer cooked chicken to towel-lined plate.

Transfer cooked chicken to another mixing bowl and toss or gently combine with sweet chili sauce, reserved green onions, and red pepper flakes (to taste).

Plate dish as pictured on front of card, garnishing chicken with sesame seeds. Bon appétit!