Ginger Soy Chicken & Edamame Stir-Fry

1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tbsp unsalted almond or cashew butter
1 tbsp grated fresh ginger
2 tsp raw honey
1 tsp dry mustard
1 tbsp safflower oil, divided
1 lb boneless skinless chicken breast cut into 1 inch pieces
3 cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
2/3 cup unsalted raw cashews
1 cup frozen shelled edamame, thawed
4 green onions, cut into 2 inch lengths
1 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.