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Recipe

BROWN RICE AND CHICKEN STIR FRY WITH EDAMAME AND WALNUTS

serves 6

Ingredients

  • 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

Preparation

  • 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
Print Recipe
on The World Cuisine
 
 

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Brown rice and chicken stir fry with edamame and walnuts

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