Ginger Soy Chicken and Edamame Stir-Fry with Cashews Recipe

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Looking for an easy Ginger Soy Chicken and Edamame Stir-Fry with Cashews recipe? Learn how to make Ginger Soy Chicken and Edamame Stir-Fry with Cashews using healthy ingredients.

Submitted by maha-kisa

Makes 6 servings

from CE July 2011

1/2	cup low sodium chicken broth
1/4	cup reduced sodium soy sauce
60	g (3 tbsp) cashew butter
1	tbsp fresh ginger, grated
15	g (2 tsp) honey
1	tsp dry mustard
1	tbsp olive oil, divided
420	g (550 g raw) chicken
3	cloves garlic, minced
250	g red bell pepper, cut into 1-inch chunks
100	g (2/3) cup raw cashews
170	g (1 cup) frozen edamame, thawed
4	green onions, cut into 2-inch lengths

Prepare sauce: in a medium bowl, whisk broth with soy sauce, nut butter, ginger, honey and mustard. Set aside
In a large non-stick pan on medium-high heat, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 min. Transfer to a small bowl
Heat remaining 1/2 tbsp oil. Add peppers, cashews and edamame and cook for 3 min.
Return chicken to the skillet. Add onions and sauce. Bring to boil on medium-high, then reduce to medium-low and cook until thickened, about 2 min. Serve stir-fry over rice, if desired

Categories

Main Dish

Serving Size 215.0g

Amount Per Serving

Calories

357

Calories from Fat

170

% Daily Value^*

Total Fat

18.9g

29%

Saturated Fat