Ginger Soy Chicken & Edamame Stir-Fry with Cashews

This easy and delicious dish features the nutrient powerhouse edamame, which packs a good dose of vitamin K, folate and manganese, in addition to iron, magnesium, protein and copper.

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Prep Time
25 min
25 min


  • 1/2 cup low-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 3 tbsp unsalted almond or cashew butter
  • 1 tbsp peeled and grated fresh ginger
  • 2 tsp raw honey
  • 1 tsp mustard powder
  • 1 tbsp safflower oil, divided
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and cut into 1-inch chunks
  • 2/3 cup unsalted raw cashews
  • 1 cup frozen shelled edamame, thawed
  • 4 green onions, cut into 2-inch lengths
  • 1 1/2 cups cooked brown rice, optional


  1. Prepare sauce: In a medium bowl, whisk together broth, soy sauce, almond butter, ginger, honey and mustard. Set aside.
  2. In a large nonstick wok or skillet on medium high, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tbsp oil in a wok. Add pepper, cashews and edamame and cook for 3 minutes.
  3. Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high, then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice (if using).

Nutrition Information

  • Serving Size 1 1/4 cups
  • Calories 263
  • Carbohydrate Content 12 g
  • Cholesterol Content 44 mg
  • Fat Content 13 g
  • Fiber Content 2 g
  • Protein Content 24 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 409 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g