What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Edamame Chicken Broccoli Stir-Fry! Mention the word “Stir-Fry” and watch people gather around the table. There’s something about the freshness of vegetables combined with chicken tenders smothered in a nutty savory sauce that screams “More! More!” It’s healthy, it’s easy, and it’s filling. The versatility of stir-fry makes an instant star of leftover ingredients. Everyone wins!
EDAMAME CHICKEN BROCCOLI STIR-FRY
3/4 pound of chicken tenders, boneless and skinless
2 tablespoons olive oil
1/8 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/2 pound of broccoli florets, stalks trimmed
1 cup pineapple chunks
1/4 cup edamame, dry roasted nuts
Ingredients for Sauce:*
4 tablespoons soy sauce
2 tablespoons peanut butter, creamy
1 tablespoon molasses
2 teaspoons vinegar
2 teaspoons sesame oil
1/8 teaspoon black pepper
1/8 garlic powder
20 drops of sriracha sauce
*If you’re short on time, you may substitute bottled Hoisin Sauce for the homemade one.
The sauce can be made first so it is ready when you need it. Simply mix all the ingredients together until you have a smooth and creamy consistency.
In a large skillet over medium heat, cook chicken tenders in olive oil, garlic powder, and red pepper flakes. Chicken should be browned and cooked through after 3-4 minutes. Be prepared to add a tablespoon or two of water if the pan goes dry. Reduce heat to low. Place broccoli around the edge of the pan before finishing in the middle. Add pineapple chunks and edamame. Pour sauce over all and cook until heated through, about 3 minutes longer. Serve over rice.