Chicken and edamame stir-fry
reduced-sodium chicken broth
rice wine vinegar
low sodium soy sauce
10 oz, thawed frozen (2 cups)
1 tsp, fresh, peeled and grated
1 medium clove(s), crushed through a press
crushed red pepper flakes
restaurant type chicken tenders
1 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.