Brown Rice And Chicken Stir Fry With Edamame And Walnuts Recipe

• 1/2 c. coarsely-minced walnuts
• 4 Tbsp. tamari soy sauce see * Note (or possibly low-sodium soy sauce)
• 2 x skinless boneless chicken breast halves thinly sliced crosswise
• 1 tsp honey
• 4 tsp oriental sesame oil
• 4 tsp chopped fresh ginger
• 3 x garlic cloves chopped
• 1 1/2 c. short-grain brown rice cooked according to package directions, cooled
• 2 c. shelled cooked edamame beans (from about 26 ounce of pods) Salt to taste Freshly-grnd black pepper to taste
• 2/3 c. minced green onions

1. * Note: Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.
2. Stir walnuts in medium nonstick skillet over medium heat till lightly toasted, about 3 min.
3. Drizzle 2 Tbsp.
4. tamari over walnuts; stir till tamari coats walnuts, about 45 seconds.
5. Cold.
6. (Can be made 3 days ahead.
7. Store at room temperature in airtight container.)
8. Combine chicken, 2 Tbsp.
9. tamari and honey in medium bowl; toss to coat.
10. Let stand 15 min.
11. Heat oil in large nonstick skillet over high heat.
12. Add in chicken and stir-fry 2 min.
13. Add in ginger and garlic and stir-fry 30 seconds.
14. Add in cooked rice and edamame; reduce heat to medium and stir-fry till heated through, about 5 min.
15. Season with salt and pepper.
16. Divide rice mix among plates.
17. Sprinkle with green onions and walnuts.
18. This recipe yields 6 servings.
19. Comments: By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

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

Taken from cookeatshare.com/recipes/brown-rice-and-chicken-stir-fry-with-edamame-and-walnuts-93702 (may not work)