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Add a photoServings: 6
Ingredients
- 1/2 c. coarsely-minced walnuts
- 4 Tbsp. tamari soy sauce see * Note
- Â Â (or possibly low-sodium soy sauce)
- 2 x skinless boneless chicken breast halves thinly sliced
- Â Â crosswise
- 1 tsp honey
- 4 tsp oriental sesame oil
- 4 tsp chopped fresh ginger
- 3 x garlic cloves chopped
- 1Â 1/2 c. short-grain brown rice cooked according
- Â Â to package directions, cooled
- 2 c. shelled cooked edamame beans
- Â Â (from about 26 ounce of pods)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2/3 c. minced green onions
Directions
- * Note: Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.
- Stir walnuts in medium nonstick skillet over medium heat till lightly toasted, about 3 min. Drizzle 2 Tbsp. tamari over walnuts; stir till tamari coats walnuts, about 45 seconds. Cold. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 Tbsp. tamari and honey in medium bowl; toss to coat. Let stand 15 min.
- Heat oil in large nonstick skillet over high heat. Add in chicken and stir-fry 2 min. Add in ginger and garlic and stir-fry 30 seconds. Add in cooked rice and edamame; reduce heat to medium and stir-fry till heated through, about 5 min. Season with salt and pepper.
- Divide rice mix among plates. Sprinkle with green onions and walnuts.
- This recipe yields 6 servings.
- Comments: By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.58g | 6% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 9mg | 3% |
| Sodium 617mg | 26% |
| Potassium 206mg | 6% |
| Total Carbs 38.94g | 10% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.82g | 1% |
| Protein 8.2g | 13% |
