Chicken and Edamame Stir-Fry

Chicken and Edamame Stir Fry

Last night we had this unphotogenic but very tasty chicken and edamame stir-fry for dinner. I wish I took beautiful food photos all the time, but I lack the eye and the patience for the most part. Plus I tend to photograph stuff in their ‘leftovers’ state, rather than when they’re shiny and freshly made. That’s the case with this stir-fry. Pay no attention to the bit of tupperware you can see. Just think of how many tasty vitamins there are in here! How easy it is to make! That’s what matters! The recipe, incidentally, is from an old backissue of Everyday Foods.

For those of you who might be wondering what edamame is, it’s a fancy word for soybean. Soybeans are tasty little numbers packed full of protein and fiber. Yummy and nutritious. You can buy them shelled or unshelled. They come frozen at the grocery store and a lot of people like them for snacks. Our Trader Joe’s only had the unshelled edamame, so this recipe began for me by nuking them until defrosted and prying them apart, popping out the little beans. My one-pound sack yielded just over a cup of actual edamame. The recipe initially called for 2 cups, but I that would be an overwhelming amount of beans. This amount was perfect.

Anyway, once that’s done, set them aside. Get a pot of water going–you’re going to cook 8 oz of linguine (half a box) for this. Timing, if you can manage, is ideal here–you can cook everything else while your linguine cooks and then add the linguine to the pot. I have bad timing, so my linguine sat in the colander a while. Whatever. It was fine!

Anyway. Slice half a 1-pound napa cabbage up thinly. Set that aside. Slice an onion thinly, and 2 cloves of garlic. Set aside.

Slice two chicken breasts thinly. Toss them with a tablespoon of cornstarch and sprinkle with salt and pepper.

Heat up a big old skillet on medium to high heat. The recipe calls for nonstick, but since all my nonstick pans grossly began to flake, I’ve ditched them altogether. Add 1 T of canola oil to your pan. When hot, add half to all of your chicken (depends on how much space you have. if you have room, put them all in there. If not, don’t.) After a minute or two, flip. Mine stuck just a bit but I got them up with a spatula no problem. Remove from pan and set aside.

Now right about here the smoke detector went off. We have a very, very sensitive smoke detector and the little bits of stuck chicken smoked a bit and set it off. So I gave my pan a rinse and dry and opened a window. If you don’t set off your detector and your pan isn’t full of overbrowned bits, don’t worry.

Put back on medium-high heat. Add another T of canola oil. Add onion and garlic and cook 2-3 minutes until softened. Add cabbage. Stirring and tossing frequently, cook 2-4 minutes. Add edamame, linguine, chicken, 2 T soy sauce and 2 T rice vinegar. Toss, toss, toss. Add a little black pepper and you’re good to go. Yum!

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