Weight Watchers Chicken and Edamame Stir-Fry
- ½ cup reduced-sodium chicken broth
- 2 teaspoons rice wine vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 1 (10-ounce) package frozen edamame (green soybeans), thawed (2 cups)
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove, crushed through a press
- ¼ teaspoon red pepper flakes
- 1 pound chicken tenders, cut into 1-inch chunks
- Combine the broth, vinegar, soy sauce, and cornstarch in a small bowl until smooth; set aside.
- Heat a nonstick wok or a large skillet over high heat until a drop of water sizzles. Add 1 teaspoon of the oil, swirl to coat the pan, then add the edamame. Stir-fry until lightly browned, 2–3 minutes. Transfer the edamame to a plate.
- Add the remaining 1 teaspoon oil to the wok, swirl to coat the pan, then add the ginger, garlic, and pepper flakes. Stir-fry until fragrant, about 15 seconds. Add the chicken; stir-fry until lightly browned, 3–4 minutes. Stir in the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens and the chicken is just cooked through, 1–2 minutes. Stir in the edamame and heat through, about 1 minute.