Chicken and edamame stir-fry

9
7
7
Smartpoints value per serving
Total Time
17 min
Prep
7 min
Cook
10 min
Serves
4
Difficulty
Easy
Something as simple as fresh ginger transforms humble chicken and shelled edamame into a bright and zesty dish in a matter of minutes. This speedy stir fry relies mostly on ingredients that you can stock-up on ahead of time to expedite a meal. So, when you’re crunched for time, the only shopping you’ll need to do on your way home from work is pick up the chicken fingers from your favorite restaurant or the supermarket’s deli. Fresh ginger root will stay fresh in the fridge for 2 to 3 weeks. Store it unpeeled in an airtight zip-close bag in the crisper drawer. To thaw edamame quickly, rinse in a colander under warm water.

Ingredients

reduced-sodium chicken broth

½ cup(s)

rice wine vinegar

2 tsp

low sodium soy sauce

2 tsp

cornstarch

1 tsp

canola oil

2 tsp

edamame (shelled)

10 oz, thawed frozen (2 cups)

ginger root

1 tsp, fresh, peeled and grated

garlic clove(s)

1 medium clove(s), crushed through a press

crushed red pepper flakes

¼ tsp

restaurant type chicken tenders

1 pound(s), cut into 1-inch chunks

Instructions

  1. Combine the broth, vinegar, soy sauce, and cornstarch in a small bowl until smooth; set aside.
  2. Heat a nonstick wok or a large skillet over high heat until a drop of water sizzles. Add 1 teaspoon of the oil, swirl to coat the pan, then add the edamame. Stir-fry until lightly browned, 2–3 minutes. Transfer the edamame to a plate.
  3. Add the remaining 1 teaspoon oil to the wok, swirl to coat the pan, then add the ginger, garlic, and crushed red pepper. Stir-fry until fragrant, about 15 seconds. Add the chicken; stir-fry until lightly browned, 3–4 minutes. Stir in the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens and the chicken is just cooked through, 1–2 minutes. Stir in the edamame and heat through, about 1 minute. Yields 1 cup per serving.

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