Ginger Soy Chicken and Edamame Stir-Fry with Cashews |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE July 2011 Ingredients:
1/2 cup low sodium chicken broth |
1/4 cup reduced sodium soy sauce |
60 g (3 tbsp) cashew butter |
1 tbsp fresh ginger, grated |
15 g (2 tsp) honey |
1 tsp dry mustard |
1 tbsp olive oil, divided |
420 g (550 g raw) chicken |
3 cloves garlic, minced |
250 g red bell pepper, cut into 1-inch chunks |
100 g (2/3) cup raw cashews |
170 g (1 cup) frozen edamame, thawed |
4 green onions, cut into 2-inch lengths |
Directions:
1. Prepare sauce: in a medium bowl, whisk broth with soy sauce, nut butter, ginger, honey and mustard. Set aside
2. In a large non-stick pan on medium-high heat, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 min. Transfer to a small bowl
3. Heat remaining 1/2 tbsp oil. Add peppers, cashews and edamame and cook for 3 min.
4. Return chicken to the skillet. Add onions and sauce. Bring to boil on medium-high, then reduce to medium-low and cook until thickened, about 2 min. Serve stir-fry over rice, if desired
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