Edamame and Veggie Stir Fry

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Edamame and Veggie Stir Fry
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Servings
Ingredients
  • 20 oz. boneless, skinless chicken breasts, sliced into 1/4" thick slices
  • 3 tbsp. soy sauce
  • 1/4 tsp. pepper
  • 1 cup frozen edamame soy beans
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tbsp. ginger paste
  • 1-2 carrots, peeled and thinly sliced
  • 6-8 oz. mushrooms, sliced
  • Salt to taste
  • 1 tsp. sesame oil (optional)
Servings
Ingredients
  • 20 oz. boneless, skinless chicken breasts, sliced into 1/4" thick slices
  • 3 tbsp. soy sauce
  • 1/4 tsp. pepper
  • 1 cup frozen edamame soy beans
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tbsp. ginger paste
  • 1-2 carrots, peeled and thinly sliced
  • 6-8 oz. mushrooms, sliced
  • Salt to taste
  • 1 tsp. sesame oil (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine chicken and soy sauce in a bowl. Mix and let marinate for 10 minutes.
  2. Heat olive oil, garlic and ginger in a pan/wok over medium heat. Add chicken and sauté for 5 minutes.
  3. Add broccoli, edamame and carrots; cook 5 more minutes.
  4. Add mushrooms and cook until those are just tender and chicken is cooked through.
  5. Season with salt and pepper; stir well. Drizzle sesame oil or more soy sauce over chicken.
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