Brown Rice And Chicken Stir-Fry With Edamame And Walnuts
- 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
- 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
* 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.