Ginger Chicken with Edamame
Servings
4Serving size
about 1 1/2 cups over riceThis recipe can be multiplied and makes good leftovers.
Serve with Brown Rice or Coconut Brown Rice or Jasmine Rice
Ingredients
| 1 cup Frozen edamame |
| 2 tsp. Sesame oil |
| 1/2 cup, halves and whole Dry roasted cashews (unsalted) |
| 1 large White onions (thinly sliced) |
| 4 clove Garlic, raw (minced) |
| 16 ounces Boneless, skinless chicken thighs (cut into strips) |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 4 large Green onions (thinly sliced crosswise) |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock) |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 Tbsp. Maple syrup |
| 1/4 cup Water |
| 3 tsp.. Cornstarch |
Instructions
Place the dark sesame oil a large skillet over medium high heat.
Add the cashews and cook for 2 minutes. Stir frequently.
Add the sliced onion and cook for 3 minutes. Stir frequently and do not allow the onion to brown but it should cook until translucent.
Add the minced garlic. Cook for 3 minutes. Stir frequently. Adjust the heat and do not let the garlic brown.
Add the chicken thighs, minced ginger and the white part of the green onions. Cook until the outside of the chicken is lightly browned. Stir frequently.
Stir in the vegetable stock, soy sauce and maple syrup cook for about 5 minutes. Stir occasionally.
Place the water in a small dish and add the cornstarch.
Stir until the cornstarch is blended into the water.
Add the thawed edamame to the pan with the chicken along with the cornstarch mixture.
Stir well and cook for another 1 to 2 minutes until the sauce is thickened.
Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a quick and easy stir fry using good basic ingredients. You can also use this recipe as a base to make your own: make simple substitutions each time you make it. Try substituting fresh salmon or shrimp instead of the chicken. Peanuts are a great substitute for the cashews, and you could use a red onion, leeks, or carrots instead of the sliced onions. Frozen peas or corn are perfect for your stir fry as well. The variations are endless.