Brown Rice and Chicken Stir-Fry with Edamame and walnuts

Got this delicious and easy recipe from my sister-in-law Heidi!  It is super quick prep time - and really yummy!!  Feel free to mix what veggies you want - but I used pea pods and green beans.  Just threw it all into the Wok and it's heaven on a plate....ha ha.  I have to think of different ways to call food yummy :)

Ingredients:

1 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce

4 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey

4 teaspoons oriental sesame oil
8 teaspoons minced fresh ginger
6 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled

2 cups Pea pods

2 cups Green beans

2/3 cup chopped green onions

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; 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 green beans/pea pods; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper.

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