Yes, I’m well aware that farmer’s market season is in full swing. My Saturday morning trip to our local farmer’s market is one of my favorite moments of the week. But even at the height of summer, when produce is fresh and luscious, there are times when I find the refrigerator distinctly lacking in produce. I don’t remember what our excuse was on this particular week, but with Dylan doing rotations for medical school and me facing a huge deadline for revisions on a multi-million dollar grant, it might as well have been mid-December in Siberia in our kitchen. Thank goodness for frozen veggies.
I spotted this stir-fry in a weekly food and drink newsletter I receive online, but it turns out it was originally a Bon Appetit recipe that can be found on Epicurious. With strong Asian undertones and a great mix of textures, it was just the thing for one of those bare refrigerator days. Frozen chicken, frozen edamame, and lovely, unusual dark brown rice from Whole Foods combined for a dish that was distinctly healthy in flavor, but also quite delicious. Perhaps it doesn’t scream summer, but something this tasty and simple deserves a place on the table at any time of year.
Chicken stir-fry with edamame and walnuts (serves 4)
1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
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
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.