Brown rice and chicken stir fry with edamame and walnuts

  • Time cooking time: 30-40 minutes
  • Yield 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
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