Brown Rice And Chicken Stir-Fry With Edamame And Walnuts

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

* 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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