Yield: 6 servings
This is an old favorite of mine. You can find shelled edamame in the freezer section with other frozen vegetables. Just follow the package directions for cooking them, usually at a full boil for about 5 minutes. If you have leftover brown rice that needs using, this dish is ready in a hurry. See previous postings for how to cook brown rice and tips for stir-frying. Enjoy!
- 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 toasted 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
- 2/3 cup chopped green onions
- Stir walnuts in medium non-stick 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 non-stick 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.