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Ginger Chicken with Edamame

Servings

4

Serving size

about 1 1/2 cups over rice
COOKING TIME
30 Minutes

This recipe can be multiplied and makes good leftovers.

Ginger Chicken with Edamame

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

Remove the edamame from the freezer, place in a colander and rinse with cool water.  Set aside.

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

Sodium

This is a low sodium recipe.

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.

"In the end, your creativity - perhaps even your outrageousness - will determine the final result."

Bobby Flay, Chef