Sunday, May 13, 2007

Chicken Stir-fry with Edamame

The recipe seemed easy and simple with a promissing combination of ingredients, but I was sort of disappointed in it. I had envisioned something more moist and juicy, that would coat the rice slowly as it was being eaten. Next time, I will use some good old chicken broth to achieve such result. I also think it could be a little more spicy but that is probably due to my northeatern Brazilian blood.
Flavorwise, I would say it was mild but reasonable and the best of all, it didn't turn out oily.

Stir-fried Chicken with Edamame

1/2 TB oil
1 TB fresh ginger, grated
1 onion, cubbed
4 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-size pieces (I used leftovers)
2 cups shelled edamame (green soybeans)
2 cups bell peppers, cut into large pieces (preferably different colors)
2 TB soy sauce
1 TB sweet rice wine
1 tsp toasted sesame oil
1/4 tsp cornstarch
Green onions

Heat oil and sauté onions. Add ginger and garlic. After some seconds, add chicken and stir-fry it. Add edamame and peppers. Combine soy sauce, sweet rice wine, sesame oil, and cornstarch. Add to chicken. Stir in onions and salt, if necessary. Serve over rice.

Adapted from Whole Foods Cookbook

1 comment:

Cláudia said...

Hi, Agdá! I undestand your disapointmet, but the dish continues to be good for the eyes.
I am sure next time you will be able to do it more juicy and with that brazilian touch!