Chicken & Edamame Stir-Fry over Brown Rice

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce, divided

1.5 lbs skinless boneless chicken breast halves, thinly sliced crosswise
1/2 tablespoon honey

1 tablespoons sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
2/3 cup short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans

2/3 cup chopped green onions

*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.


Courtesy of BonAppetit magazine.

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoon of tamari or soy sauce over walnuts; stir to coat walnuts, about 45 seconds. Cool.

Combine chicken, 2 tablespoons tamari/soy sauce and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick 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 in 5 portions.

Sprinkle green onions and walnuts over rice.


Adapted from BonAppetit Magazine (Jan. 2001)

Number of Servings: 5

Recipe submitted by SparkPeople user ANFUNK1.