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 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
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.
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.
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 |