Chicken and edamame stir-fry

Total Time
17 min
7 min
10 min
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.


Reduced sodium chicken broth

½ cup(s)

Rice wine vinegar

2 tsp

Less sodium soy sauce

2 tsp


1 tsp

Canola oil

2 tsp

Shelled edamame

10 oz, thawed frozen (2 cups)

Fresh ginger

1 tsp, fresh, peeled and grated


1 clove(s), crushed through a press

Crushed red pepper flakes

¼ tsp

Chicken tenders, restaurant type

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


  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.