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Brown Rice And Chicken Stir-Fry With Edamame And Walnuts


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Brown Rice And Chicken Stir-Fry With Edamame And Walnuts 0 Picture


  • 1/2 cup coarsely-chopped walnuts
  • 4 tablespoons tamari soy sauce see * Note (or low-sodium soy sauce)
  • 2 skinless boneless chicken breast halves thinly sliced
  • crosswise
  • 1 teaspoon honey
  • 4 teaspoons oriental sesame oil
  • 4 teaspoons minced fresh ginger
  • 3 garlic cloves minced
  • 1 1/2 cups short-grain brown rice cooked according
  • to package directions, cooled
  • 2 cups shelled cooked edamame beans (from about 26 oz of pods)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2/3 cup chopped green onions


Servings 6


Step 1

* Note: Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper.

Divide rice mixture among plates. Sprinkle with green onions and walnuts.

This recipe yields 6 servings.

Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg.

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