Edamame Chicken Stir Fry Recipe
Edamame Chicken Stir Fry - a super quick and simple recipe. A stir fry consisting of chicken, edamame, and carrots... Delicious over rice!!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American, Chinese
Author: Lil' Luna
- 20 oz boneless skinless chicken breasts sliced into quarter inch thick slices
- 1 tbsp soy sauce
- 1/4 tsp pepper
- 1 tsp corn starch
- 1 cup edamame soy beans frozen
- 2 tbsp vegetable oil
- 2 cloves minced garlic minced
- 1 blob ginger paste
- 1-2 carrots peeled and thinly sliced diagonally
- salt
- 1 tsp sesame oil
Combine your chicken, soy sauce, pepper, and corn starch in a bowl. Mix well and leave to marinade for 10 minutes. We chose to marinade our chicken overnight, then added the pepper and cornstarch. This is optional.
Boil edamame in a small saucepan for 3 minutes. Drain and set aside.
Heat 1 TB vegetable oil in a pan over medium heat. Add carrots and fry for 2 minutes. Remove and set aside.
Sauté garlic and ginger in pan with remaining TB vegetable oil. Saute for 1 minute then add chicken and cook for an additional 3 minutes.
Add boiled edamame and carrots. Season with salt and stir well. Turn off heat.
Drizzle sesame oil over chicken. Serve immediately.
Calories: 1162kcal | Carbohydrates: 26g | Protein: 140g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 362mg | Sodium: 1716mg | Potassium: 3007mg | Fiber: 9g | Sugar: 6g | Vitamin A: 10360IU | Vitamin C: 21.7mg | Calcium: 157mg | Iron: 6.2mg