Prep 10 mins
Cook 25 mins
I made this as a healthier variation of Nyteglori's Oriental Rice Hamburger Helper as part of the Make It Healthier Tag. This recipe is higher in calories than Nyteglori's, but that is because the edamame is higher in protein. I was able to lower the fat, cholesterol, and sodium; and raise the fiber. So it is a mixed bag LOL. DH and I like the taste, and he said the edamame was okay:) I can't wait to put the rest of them in a salad.
- 24 ounces reduced-sodium chicken broth
- 1 cup brown rice, instant
- 1 tablespoon garlic, minced
- 1⁄2-3⁄4 teaspoon ground ginger
- 2 tablespoons chili sauce
- 3⁄4 cup carrot, bias sliced
- 1 small onion, chopped
- 2 tablespoons reduced sodium soy sauce
- 1 lb boneless skinless chicken, cooked and cut into 1-inch pieces
- 1 (8 ounce) can water chestnuts, thinly sliced, drained
- 1⁄2 cup edamame, shelled and fully cooked
- Put chicken broth, rice, garlic, ginger, chili sauce, carrots, onion, and soy sauce into large skillet; stir.
- Bring to a boil, stir, cover, and reduce heat to low.
- Cook on low for 18 minutes or cook until carrots are almost tender.
- Raise temperature to medium, stir in chicken, water chestnuts, and edamame; cook for 5 minutes or until most of the liquid has evaporated.
- Pour into bowls.