Chicken and Edamame Stir-Fry
- Total Time
Edamame are now available shelled and frozen. Good news for speedy stir-fry dishes like this one.
reduced-sodium chicken broth½ cup(s)
rice wine vinegar2 tsp
low sodium soy sauce2 tsp
canola oil2 tsp
edamame (shelled)10 oz, thawed frozen (2 cups)
ginger root1 tsp, fresh, peeled and grated
garlic clove(s)1 medium clove(s), crushed through a press
crushed red pepper flakes¼ tsp
restaurant type chicken tenders1 pound(s), cut into 1-inch chunks
- Combine the broth, vinegar, soy sauce, and cornstarch in a small bowl until smooth; set aside.
- 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.
- 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.