Quick Chicken and Edamame Stir-Fry

Quick Chicken and Edamame Stir-Fry IMAGE Image by: Quick Chicken and Edamame Stir-Fry IMAGE Author: Canadian Living

Chicken and edamame get dressed up for dinner in a quick-as-a-wink mixture of hoisin and oyster sauces. Serve over thin Chinese wheat noodles, crunchy chow mein noodles or steamed rice.

  • Portion size 4 servings
  • Credits : Canadian Living

Ingredients

  • 1 cup frozen shelled edamame
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic minced
  • 1 lb boneless skinless chicken thigh cut in 1-inch (2.5 cm) chunks
  • 1 sweet red pepper thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce

Method

In saucepan of boiling salted water, cook edamame for 1 minute; drain. Set aside.

In wok or large nonstick skillet, heat oil over medium-high heat; stir-fry ginger and garlic until fragrant, about 30 seconds. Add chicken thighs; stir-fry until lightly browned, about 5 minutes.

Add red pepper and edamame; stir-fry until vegetables are slightly softened, about 2 minutes. Stir in hoisin and oyster sauces; stir-fry until vegetables are coated and juices run clear when chicken is pierced, about 1 minute.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 426 mg
  • Sugars 4 g
  • Protein 26 g
  • Calories 234.0
  • Total fat 10 g
  • Potassium 472 mg
  • Cholesterol 94 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Chicken and Edamame Stir-Fry

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