Brown Rice and Chicken Stir-Fry with Edamame and Walnuts

• 1/2 cup coarsely chopped walnuts
• 4 tablespoons tamari soy sauce* or low-sodium soy sauce
• 2 skinless boneless chicken breast 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 short-grain brown rice, cooked according to package directions, cooled
• 2 cups shelled cooked edamame beans (from about 26 ounces of pods)
• 2/3 cup chopped green onions
• *Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

1. Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes.
2. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds.
3. Cool.
4. (Can be made 3 days ahead.
5. Store at room temperature in airtight container.)
6. Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat.
7. Let stand 15 minutes.
8. Heat oil in large nonstick skillet over high heat.
9. Add chicken and stir-fry 2 minutes.
10. Add ginger and garlic and stir-fry 30 seconds.
11. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes.
12. Season with salt and pepper.
13. Divide rice mixture among plates.
14. Sprinkle with green onions and walnuts.

walnuts, soy sauce, chicken breast halves, honey, sesame oil, fresh ginger, garlic, shortgrain brown rice, beans, green onions, soy sauce

Taken from www.epicurious.com/recipes/food/views/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-104593 (may not work)