Brown Rice and Chicken Stir-Fry with Edamame and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time. Ingredients:
1/2 cup coarsely chopped walnuts |
4 tablespoons tamari soy sauce* 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 ounces of pods) |
2/3 cup chopped green onions |
Directions:
1. 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.)
2. Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
3. 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.
4. Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg Nutritional analysis provided by Bon Appétit
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