Recipe for Brown Rice and Chicken Stir-Fry with Edamame and Walnuts 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup coarsely-chopped walnuts
4 tbl tamari soy sauce see * Note
(or low-sodium soy sauce)
2 x skinless boneless chicken breast halves thinly sliced
crosswise
1 tsp honey
4 tsp oriental sesame oil
4 tsp minced fresh ginger
3 x garlic cloves minced
1/2 cup short-grain brown rice cooked according
to package directions, cooled
2 cup shelled cooked edamame beans
(from about 26 oz of pods)
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: * Note: Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

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.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

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.

This recipe yields 6 servings.

Comments: By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

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