Ingredients
1/2
cup coarsely chopped walnuts
4
tbsp tamari soy sauce* or low-sodium soy sauce
2
skinless boneless chicken breast halves, thinly sliced crosswise
4
tsp oriental sesame oil
4
tsp minced fresh ginger
1
1/2 cups short-grain brown rice, cooked according to package directions, cooled
2
cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3
cup chopped green onions
Directions
1.
Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
2.
Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
3.
Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
4.
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.
Las-Vegas Restaurants
