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.

Ingredients

• 1 cup frozen shelled edamame (soybeans)
• 2 tsp sesame oil
• 1/2 cup dry roasted cashews (unsalted, rough chopped)
• 1 large white onion (thinly sliced)
• 4 cloves garlic (minced)
• 1 lb boneless skinless chicken thighs (cut into strips)
• 2 Tbsp fresh ginger (peeled and minced)
• 1/2 cup no salt added vegetable broth (or no salt added chicken broth)
• 4 large green onions (thinly sliced crosswise)
• 2 Tbsp low-sodium soy sauce (or gluten-free tamari sauce)
• 1 Tbsp maple syrup
• 1/4 cup cold water
• 3 tsp cornstarch

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.