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Special Diet Information

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

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
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 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

The refrigerator light goes on...

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.

Ginger Root

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.


 

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

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.

Nutrition Facts

Serving size = 1 1/2 cups

Servings = 4

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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  
Cholesterol 66mg 22%
Sodium 453mg 19%
Total Carbohydrates 22g 7%
    Dietary Fiber 4g 17%
    Sugars 6g  
Protein 39g  
Vitamin A 7% Vitamin C 44%
Calcium 18% Iron 27%
Vitamin K 45 mcg Potassium 931 mg
Magnesium 130 mg