Ginger Soy Chicken & Edamame Stir-Fry
- Number of Servings: 6
Ingredients
1/2 cup low-sodium chicken broth1/4 cup low-sodium soy sauce3 tbsp unsalted almond or cashew butter1 tbsp grated fresh ginger2 tsp raw honey1 tsp dry mustard1 tbsp safflower oil, divided1 lb boneless skinless chicken breast cut into 1 inch pieces3 cloves garlic, minced1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)2/3 cup unsalted raw cashews1 cup frozen shelled edamame, thawed4 green onions, cut into 2 inch lengths1 1/2 cups cooked brown rice, optional
1. Prepare sauce: in a medium bowl, whisk broth with soy sauce, almond butter, ginger honey and mustard. Set aside.
2. In a large nonstick wok or skillet on medium-high, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tbsp oil in wok. Add pepper, cashews, and edamame and cook for 3 minutes.
3. Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice if desired.
Serving Size: Makes six 1 1/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TRISH2007.
2. In a large nonstick wok or skillet on medium-high, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tbsp oil in wok. Add pepper, cashews, and edamame and cook for 3 minutes.
3. Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice if desired.
Serving Size: Makes six 1 1/4 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TRISH2007.
Nutritional Info Amount Per Serving
- Calories: 366.4
- Total Fat: 16.8 g
- Cholesterol: 43.8 mg
- Sodium: 550.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.9 g
- Protein: 25.7 g
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