Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 3

Frozen stir-fry mixes and frozen shelled edamame save prep time and don't require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice.

Steve Petusevsky
Recipe by Cooking Light March 2006


Becky Luigart-Stayner

Recipe Summary

6 servings (serving size: 2/3 cup chicken mixture and 1/3 cup rice)


Ingredient Checklist


Instructions Checklist
  • Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown. Add chicken; sauté 2 minutes. Add edamame and stir-fry mix; sauté 3 minutes. Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute. Remove from heat. Stir in onions, sesame seeds, and salt. Serve over rice.



Whole Foods Cookbook

Nutrition Facts

277 calories; calories from fat 21%; fat 6.5g; saturated fat 0.7g; mono fat 2.3g; poly fat 2.6g; protein 25.5g; carbohydrates 27.1g; fiber 5.4g; cholesterol 44mg; iron 2.4mg; sodium 452mg; calcium 72mg.