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Rice and Chicken Stir-Fry with Edamame and Pecans

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1 of 1 Photos Lisa Thomson
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Posted By: Lisa Thomson
Posted In:  Rice Dishes
Page Views:  1376 views
Preparation Time:  30 minutes
Cooking Time:  20 minutes
Course: main dish
Cusine: north american

Ingredients

½ cup coarsely chopped walnuts

 

4 tbsp low sodium soy sauce

 

2 skinless, boneless chicken breast halves, thinly sliced

 

1 tsp honey

 

4 tsp sesame oil

 

4 tsp minced fresh ginger

 

3 garlic cloves, minced

 

1 ½ cups Basmati rice, cooked according to pkg directions, cooled

 

2 cups frozen (or fresh, cooked) edamame beans

 

2/3 cup chopped green onions

 

Directions

Stir pecans in a small skillet over medium heat until lightly toasted, about 3 minutes.

Drizzle 2 tbsp soy sauce over pecans; stir until well coated. Let cool.

Combine chicken, remaining 2 tbsp of soy sauce and honey in a bowl; toss to coat chicken. Let stand 15 minutes.

Heat oil in a large pan over high heat.

Add chicken mixture and stir-fry for approx. 2 minutes. Add ginger and garlic, stir fry 30 seconds. Add cooked rice and edamame beans; reduce heat to medium and cook until heated through, about 5 minutes.

Season with salt and pepper. Serve individual servings with pecans and onions sprinkled over top.

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