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  • Brown Rice And Chicken Stir Fry With Edamame And Walnuts

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    Brown Rice And Chicken Stir Fry With Edamame And Walnuts
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. coarsely-minced walnuts
    • 4 Tbsp. tamari soy sauce see * Note (or possibly low-sodium soy sauce)
    • 2 x skinless boneless chicken breast halves thinly sliced crosswise
    • 1 tsp honey
    • 4 tsp oriental sesame oil
    • 4 tsp chopped fresh ginger
    • 3 x garlic cloves chopped
    • 1 1/2 c. short-grain brown rice cooked according to package directions, cooled
    • 2 c. shelled cooked edamame beans (from about 26 ounce of pods) Salt to taste Freshly-grnd black pepper to taste
    • 2/3 c. minced green onions

    Directions

    1. * Note: Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.
    2. Stir walnuts in medium nonstick skillet over medium heat till lightly toasted, about 3 min. Drizzle 2 Tbsp. tamari over walnuts; stir till tamari coats walnuts, about 45 seconds. Cold. (Can be made 3 days ahead. Store at room temperature in airtight container.)
    3. Combine chicken, 2 Tbsp. tamari and honey in medium bowl; toss to coat. Let stand 15 min.
    4. Heat oil in large nonstick skillet over high heat. Add in chicken and stir-fry 2 min. Add in ginger and garlic and stir-fry 30 seconds. Add in cooked rice and edamame; reduce heat to medium and stir-fry till heated through, about 5 min. Season with salt and pepper.
    5. Divide rice mix among plates. Sprinkle with green onions and walnuts.
    6. This recipe yields 6 servings.
    7. Comments: By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

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