Chicken Stir-Fry with Edamame and Brown Rice

As the weather gets cooler I start breaking out the crock pot more and more. It is so nice to come home to a house with the great smells of home cooking yet all the work is already done! It was the perfect way to make this dinner super quick in the end. I put the dry brown rice, water and salt in the slow cooker in the morning and when I came home the rice was perfect and all I had to prepare was the stirfry. I also made sure to make extra rice for the rest of the week. If you prepare the chicken first and then prep the rest of the ingredients the chicken will be ready to cook and the entire meal will take you under 30 minutes to prep and cook. So fabulous after a long day! ENJOY 🙂

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Chicken Stir-Fry with Edamame and Brown Rice
Recipe inspired  from Bon Appétit
Serves 6

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce

1.5-2 pounds chicken tenders, thinly sliced
1 teaspoon honey

4 teaspoons sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
2 cups short-grain brown rice, cooked and cooled
12 ounce bag shelled cooked edamame beans

2/3 cup chopped green onions

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Toast walnuts in a skillet for 3 minutes, shaking the pan consistently. Add 2 tablespoons tamari and stir until tamari coats walnuts, about 45 seconds. Cool.

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, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

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1 Comment (+add yours?)

  1. VeggieGirl
    Oct 01, 2009 @ 07:23:08

    Can’t go wrong with classic stir-fry combinations!

    Reply

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