Brown Rice and Chicken Stir-Fry with Edamame and Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon honey
- 1/2 cup coarsely chopped walnuts
- 3 garlic cloves, minced
- 4 teaspoons oriental sesame oil
- 2/3 cup chopped green onions
Preparation Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.) Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes. Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts. Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg Nutritional analysis provided by Bon Appétit
Preparation Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.) Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes. Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts. Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg Nutritional analysis provided by Bon Appétit
