Edamame-Chicken Stir-Fry

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2 users rated this recipe an average rating of 2.5
Makes:
4 servings
Serving Size:
1 cup chicken mixture with 1/2 cup rice
Start to Finish:
30 mins
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Edamame-Chicken Stir-Fry

Ingredients
8
ounces skinless, boneless chicken breast halves
3
tablespoons bottled hoisin sauce
1
tablespoon rice vinegar
1
tablespoon reduced-sodium soy sauce
1/4
teaspoon crushed red pepper
3
teaspoons olive oil or canola oil
2
teaspoons grated fresh ginger
1
cup bias-sliced carrots (2 medium)
2
cups broccoli florets
1
cup ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)
1
8 3/4 ounce pouch cooked whole grain brown rice

Directions

  1. Cut chicken into thin bite-size strips; set aside. For sauce, in a small bowl, stir together hoisin sauce, rice vinegar, soy sauce, and crushed red pepper; set aside.
  2. Pour 2 teaspoons of the oil into a large nonstick wok or large nonstick skillet. Heat over medium-high heat. Add ginger; cook and stir for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli and edamame and stir-fry 4 to 5 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add remaining 1 teaspoon oil to the wok. Add chicken strips and stir-fry for 2 to 4 minutes or until chicken is no longer pink. Return vegetables to the wok. Add sauce to chicken mixture, tossing to coat. Heat through.
  3. Meanwhile, heat rice according to package directions. Serve chicken mixture over rice.

Nutrition Facts

(Edamame-Chicken Stir-Fry)
    Per serving:
  • 312 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 33 mg chol.,
  • 299 mg sodium,
  • 35 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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