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Ginger Soy Chicken & Edamame Stir-Fry by

Source: Clean Eating


1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tablespoon unsalted almond or cashew butter
1 tablespoon grated fresh ginger
2 teaspoons raw honey
1 teaspoon dry mustard
1 tablespoon safflower oil, divided
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
2/3 cup unsalted raw cashews
1 cup frozen shelled edamame, thawed
4 green onions, cut into 2-inch lengths
1 1/2 cups cooked brown rice, optional


1. Prepare sauce: In a medium bowl, whisk broth with soy sauce, almond butter, ginger, honey and mustard. Set aside.
2. In a large nonstick wok or skillet on medium-high, heat 1/2 tablespoon oil. Add chicken and garlic and cook until chicken is browned and cooked thorugh, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tablespoon oil in wok. Add pepper, cashews and edamame and cook for 3 minutes.
3. Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high, then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice, if desired.

Servings: 6

Serving Size: 1 1/4 stir-fry (no rice)

Nutrition Information (per serving):
Calories 263
Fat 13 g
Saturated Fat 1.5 g
Cholesterol 44 mg
Sodium 409 mg
Carbohydrates 12
Fiber 2 g
Protein 24 g

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