This quick little stir-fry is full of fiber and packed with protein, so it’s satisfying. Best of all, it’ll take you thirty minutes to get it on the table. Here’s to starting off 2010 healthily!
Chicken, Edamame, and Red Pepper Stir-Fry
1 c. uncooked rice (brown is better!)
1/4 c. water
2 T. low-sodium soy sauce
2 T. hoisin sauce
2 t. rice vinegar
1/2 t. cornstarch
1 t. sesame oil
1 t. peanut oil
1 lb. boneless, skinless chicken breasts, cut into small chunks
1 red bell pepper, cut into thin strips
1 c. frozen shelled edamame, thawed
Cook the rice according to package directions (I love the frozen brown rice available from Whole Foods or Trader Joe’s—it’s very quick to prepare).
Combine the water, soy sauce, hoisin, vinegar, and cornstarch in a small bowl or jar with a lid and either whisk or shake to combine thoroughly.
Heat the oils in a large skillet over medium-high heat. Add the chicken and cook until browned, stirring frequently. Add the pepper and edamame; cook, stirring frequently, until the veggies are crisp-tender. Add the soy sauce mixture; cook for one or two minutes, stirring constantly, until the sauce gets very thick and coats the chicken and vegetables. Remove from the heat. Serve the chicken mixture over rice.
Serves 4.
