BROWN RICE AND CHICKEN STIR FRY
WITH EDAMAME AND WALNUTS

1/2 cup coarsely chopped walnuts
4 tablespoons low sodium soy sauce, divided use
2 skinless, boneless chicken breasts halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups cooked short grain brown rice, cooled
2 cups shelled cooked edamame beans
2/3 cup chopped green onions

Stir walnuts in nonstick skillet over medium heat until lightly toasted.

Drizzle 2 tablespoons soy sauce over walnuts; stir until soy sauce coats walnuts. Set aside to cool.

Combine chicken, remaining 2 tablespoons soy sauce, and honey; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir fry 2 minutes.

Add ginger and garlic and stir fry 30 seconds.

Add cooked rice and edamame; reduce heat to medium and stir fry until heated through. Season with salt and pepper.

Divide rice mixture among plates. Sprinkle with green onions and toasted walnuts.

Servings: 6