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.
This recipe is NOT safe for those who are sensitive to gluten.
"In the end, your creativity - perhaps even your outrageousness - will determine the final result."
-Bobby Flay, Chef
This is a quick and easy stir fry using good basic ingredients. This a good recipe to start with but try making a substitution every time you make it and you will have a new dish. Thinly sliced beef in place of the chicken is a good place to start. Replace the soy sauce with hoisin sauce. Use Thai Peanut Sauce with raw peanuts. The variations are endless.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
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.
|1 cup||frozen shelled edamame (soybeans)|
|2 tsp||dark sesame oil|
|1/2 cup||dry roasted cashews (unsalted)|
|6 ounces||white onion (sliced into rings)|
|4 cloves||garlic (minced)|
|1 lb||boneless skinless chicken breast|
|2 Tbsp||fresh ginger (peeled and minced)|
|1/2 cup||low sodium chicken or vegetable broth|
|1||bunch green onions|
|2 Tbsp||low-sodium soy sauce|
|1 Tbsp||maple syrup|
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.
Serving size = 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 381||Calories from Fat 137|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 4g||17%|
|Vitamin A 7%||Vitamin C 44%|
|Calcium 18%||Iron 27%|
|Vitamin K 45 mcg||Potassium 931 mg|
|Magnesium 130 mg|