Ginger Soy Chicken & Edamame Stir-Fry

Bowl full of goodness

With a title like that I just about want to get the words or at least the picture right out of the cookbook. I love stir-fry has it is pretty much impossible to mess up and you always have the ingredients to make it….veggies? check, meat or tofu? check, condiments? check, brown rice or quinoa? check (of course you all have quinoa in your pantries by now, right? 😉

Ingredients:
recipe from Clean Eating Magazine
1/2 C low sodium chicken broth
1/4 C low sodium soy sauce
3 T unsalted almond or cashew butter (you can you peanut butter if you are trying to stay more wallet friendly)
1 T grated fresh ginger
2 tsp honey
1 tsp dry mustard
1 T grapeseed oil, divided (higher smoke point)…if you don;t have it wont hurt to use olive oil
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
2/3 C unsalted raw cashews (you can use peanuts if wanting to stay more wallet friendly)
1 C frozen shelled edamame, thawed (great protein source)
4 green onions, cut into 2 inch lengths
1 1/2 C brown rice, optional
Instructions:
Prepare sauce: in a medium bowl, whisk broth with soy sauce, nut butter, ginger, honey and mustard.  Set aside.  IN a large nonstick wok or skillet on medium-high, heat 1/2 T oil.  Add chicken and garlic and cook until chicken is browned and cooked through about 3 minutes.  Transfer to a small nowl; heat remaining 1/2 T oil in wok.  Add pepper, nuts, and edamame and cook for 3 minutes.  Return chicken to wok.  Add onions and sauce.  Bring to a boil on medium-high, then reduce to medium-low and cook until thickened, about 2 minutes.  Serve stir-fry over rice, if desired. 


Until next time…
look good, feel good, do good
Sara B

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