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Chicken-Edamame Stir-Fry

Prep time 15 mins
Cook time 21 mins
Yield 4 Servings


  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 3 cups finely shredded savoy cabbage
  • 1 1/2 cups thawed frozen shelled edamame
  • 2 tablespoons hoisin sauce
  • 1/3 cup chopped fresh cilantro
  • 2 cups cooked brown or white rice

Nutrition Information

  • calories 450
  • fat 14 g
  • satfat 2 g
  • protein 38 g
  • carbohydrate 44 g
  • fiber 7 g
  • cholesterol 66 mg
  • sodium 520 mg

How to Make It

  1. Stir together cornstarch, salt and pepper in a medium bowl. Add chicken and toss to coat. Warm oil in a large nonstick skillet over medium high heat. Place chicken in skillet and cook, stirring, about 5 minutes, until lightly browned. With a slotted spoon, transfer chicken to a plate.

  2. Return skillet to heat, add red onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in cabbage, edamame and 1/2 cup water and cook, stirring, about 8 minutes, or until edamame are cooked through.

  3. Stir in reserved chicken and hoisin sauce and cook, stirring, about 3 to 5 minutes, or until warmed through. Remove skillet from heat, stir in cilantro, and serve hot on top of rice.