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serves 6
1/2
cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce
2
skinless, boneless chicken breasts halves, thinly sliced crosswise
1
teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh
ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown
rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green
onions
Stir walnuts in nonstick skillet over medium heat until
lightly toasted. Drizzle 2 tablespoons soy sauce over walnuts; stir until soy
sauce coats walnuts. Cool.
Combine chicken, 2 tablespoons soy sauce and
honey; 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. Season with salt and pepper. Divide
rice mixture among plates.
Sprinkle with green onions and walnuts.
