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
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
- Folate 50.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 90.0
