Chicken and edamame stir-fry
9
Points®
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
0.5 cup(s)
Rice wine vinegar
2 tsp
Less sodium soy sauce
2 tsp
Cornstarch
1 tsp
Canola oil
2 tsp
Shelled edamame
10 oz
Fresh ginger
1 tsp
Garlic
1 clove(s)
Crushed red pepper flakes
0.25 tsp
Chicken tenders, restaurant type
1 pound(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.