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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Ingredients:
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick strips |
2 tablespoons vegetable oil |
1 red onion, thinly sliced |
2 cloves garlic, thinly sliced |
3 cups finely shredded savoy cabbage |
1 1/2 cups thawed frozen shelled edamame |
2 tablespoons hoisin sauce |
1/3 cup chopped fresh cilantro |
2 cups cooked brown or white rice |
Directions:
1. Stir together cornstarch, salt and pepper in a medium bowl. Add chicken and toss to coat. Warm oil in a large nonstick skillet over medium high heat. Place chicken in skillet and cook, stirring, about 5 minutes, until lightly browned. With a slotted spoon, transfer chicken to a plate.
2. Return skillet to heat, add red onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in cabbage, edamame and 1/2 cup water and cook, stirring, about 8 minutes, or until edamame are cooked through.
3. Stir in reserved chicken and hoisin sauce and cook, stirring, about 3 to 5 minutes, or until warmed through. Remove skillet from heat, stir in cilantro, and serve hot on top of rice.
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