Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"In the end, your creativity - perhaps even your outrageousness - will determine the final result."
-Bobby Flay, Chef

The refrigerator light goes on...

This is a quick and easy stir fry using good basic ingredients. This is a great recipe to use as a base and you can make simple substitutions each time you make it. Try substituting fresh salmon or shrimp instead of the chicken. Peanuts are a great substitute for the cashews, and you could use a red onion, leeks, or carrots instead of the sliced onions. Frozen peas or corn are perfect for your stir fry as well.


Ginger Chicken with Edamame

Servings: 4 | Serving size: about 1 1/2 cups over rice

Cooking Time: 30 Minutes

This recipe can be multiplied and makes good leftovers.

Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown Rice.

Ginger Chicken with Edamame


Remove the edamame from the freezer, place in a colander and rinse with cool water.  Set aside.

Place the dark sesame oil a large skillet over medium high heat.

Add the cashews and cook for 2 minutes.  Stir frequently.

Add the sliced onion and cook for 3 minutes.  Stir frequently and do not allow the onion to brown but it should cook until translucent.

Add the minced garlic.  Cook for 3 minutes.  Stir frequently.  Adjust the heat and do not let the garlic brown.

Add the chicken thighs, minced ginger and the white part of the green onions.  Cook until the outside of the chicken is lightly browned.  Stir frequently.

Stir in the vegetable stock, soy sauce and maple syrup cook for about 5 minutes.  Stir occasionally.

Place the water in a small dish and add the cornstarch.

Stir until the cornstarch is blended into the water.

Add the thawed edamame to the pan with the chicken along with the cornstarch mixture.

Stir well and cook for another 1 to 2 minutes until the sauce is thickened.

Serve over brown rice.

Nutrition Facts

Serving size: 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 342 Calories from Fat 144
% Daily Value
Total Fat 16g 21%
    Saturated Fat 3g 15%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 376mg 16%
Total Carbohydrates 20g 7%
    Dietary Fiber 3g 12%
    Sugars 7g
Protein 30g
Vitamin K 70mcg