Friday, January 13, 2012

Ginger Soy Chicken & Edamame stir-fry

Ginger Soy Chicken & Edamame Stir-Fry (Clean Eating)
1/2 cup low sodium chicken broth
1/4 cup low sodium soy sauce
3 tbsp unsalted almond butter
1 tbsp fresh grated ginger
2 tsp raw honey
1 tsp dry mustard
1 tbsp cooking oil (I used olive)
1 lb boneless chicken breast, cut into 1 inch pieces
3 garlic cloves, minced
1 medium red bell pepper, cut into 1 inch chunks
1 cup frozen shelled edamame
2/3 cup unsalted raw cashews
4 green onions, cut into 2 inch lengths
brown rice

Prepare sauce: in a medium bowl, whisk broth with soy sauce, almond butter, ginger, honey, and mustard. Set Aside. (I microaved the almond butter for 15 seconds to soften before mixing)

In a large wok or skillet, heat 1/2 tbsp oil, add chicken and garlic and cook until chicken is browned. Add pepper, casews, and edamame. Cook about 3 minutes. Add onions & sauce - cook until thickened, about 5 minutes. Serve over Brown Rice.

Review: This is a keeper! So good, and VERY filling! We had it with Trader Joes Basmati Brown rice.

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