Ginger Chicken with Edamame

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

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes good leftovers.

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

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

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking place 1 teaspoon of the dark sesame oil a large nonstick skillet coated. Add the diced onion and cook gently stirring occasionally. Do not allow the onion to brown but it should cook until translucent. Remove the onions to a bowl and set aside.

Add the other 1 teaspoon of dark sesame oil to the pan with the minced garlic. Cook gently for about 5 minutes until it is soft. Do not let the garlic brown.

Add the chicken breast, cashews and ginger. Cook, stirring frequently, until the outside of the chicken has cooked.

Stir in the chicken broth, soy sauce and maple syrup. Add the onions back into the pan and cook stirring gently for about 5 minutes.

Add the thawed edamame and cook for another five to eight minutes until the chicken is cooked through. Serve over the cooked jasmine rice.