Chicken Edamame Ginger Pilaf Food

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CHICKEN, EDAMAME, AND NOODLE STIR-FRY



Chicken, Edamame, and Noodle Stir-Fry image

A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are green soybeans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame
2 tablespoons rice vinegar
2 tablespoons soy sauce

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.
  • While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).
  • Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.
  • Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

Nutrition Facts : Calories 488 g, Fat 13 g, Fiber 7 g, Protein 40 g

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