Ingredients

How to make it

  • Combine chicken and broth in a saucepan.
  • Bring to a boil then cover, reduce heat to low and simmer 12 minutes.
  • Transfer the chicken to a cutting board to cool. Shred or dice into bite-size pieces. (Broth can be refrigerated for another use - it will be more strongly flavoured than your standard chicken broth).
  • While chicken is poaching, whisk together vinegar, tamari, 2 tsp of the sesame oil and almond butter.
  • Heat the remaining oil in a large pan over medium-high heat. Add ginger and garlic.
  • Cook, stirring, 1 minute. Stir in slivered peas and edamame, cook until bright green, 3 to 4 minutes.
  • Pour sauteed mixture into a large bowl, add chicken and almonds.
  • Top with dressing and toss well to combine.

Reviews & Comments 5

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  • jo_jo_ba 2 years ago
    @Detroit if you have tahini that would work better, but any nut or seed butter will work!
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  • DetroitTokyo 2 years ago
    I'd like to make this but I don't have almond butter. Are there any subs I could use? Thanks!
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  • elgourmand 3 years ago
    Nicely done. Great flavor and texture combo. RJ
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    " It was excellent "
    shecooks4u ate it and said...
    hearty and healthy with all the right textures.
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    " It was excellent "
    shecooks4u ate it and said...
    This is my kind of recipe! Thanks.
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 333.3
    Total Fat: 16.0 g
    Cholesterol: 96.1 mg
    Sodium: 1,219.2 mg
    Total Carbs: 16.0 g
    Dietary Fiber: 6.4 g
    Protein: 33.2 g
    Was this review helpful? Yes Flag

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