Chicken and Edamame Stir-fry

Serves 4
Prep Time: 15 minutes (would have been faster had I thawed those edamame before), Cook Time: 15 minutes

1/2 cup fat-free, less sodium chicken broth
2 tsp rice wine vinegar
2 tsp low-sodium soy sauce
1 tsp cornstarch
2 tsp canola oil
10 oz frozen shelled edamame, thawed (2 cups)
1 tsp ginger root, peeled and grated
1 clove garlic clove, minced
1/4 tsp crushed red pepper flakes
1 pound chicken tenders, cut into 1-inch chunks
2 oz Rice Noodles (optional)

1. If serving with rice noodles, start a pot of water boiling. Place noodles in water, remove from heat, cover and let sit while preparing dinner.

2. Combine the broth, vinegar, soy sauce, and cornstarch in a small bowl until
smooth; set aside.

3. Heat a nonstick wok or a large skillet over high heat. Add 1 teaspoon of the oil, swirl to coat the pan, then add the edamame. Stir-fry until lightly browned, 4-5 minutes. Transfer the edamame to a plate.

4. Add the remaining 1 teaspoon oil to the wok, swirl to coat the pan, then add the ginger, garlic, and crushed red pepper. Stir-fry until fragrant, about 15 seconds. Add the chicken; stir-fry until lightly browned, 5-6 minutes. Stir in the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens and the chicken is just cooked through, 1–2 minutes. Stir in the edamame and heat through, about 1 minute.

Yields 1 cup per serving. Served with rice noodles.

Results: Do you love edamame beans? Do you dream of a dish that is so full of edamame that you can't possibly taste anything else? Do visions of edamame appear while you are driving your car at night? THEN THIS IS THE RECIPE FOR YOU! Holy edamame, that was a lot of freaking edamame beans. I thought this dish was BORING. The kids wouldn't even try it, and surprisingly, Chris loved it. Go figure.