Spicy Garlic Edamame

Provided by Skinny Taste


  • 1/2 tsp orange zest
  • 1/4 tsp cayenne pepper
  • 1 tbsp sesame seeds, toasted
  • freshly ground pepper, to taste
  • 1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
  • 1/4 cup reduced-sodium chicken or vegetable broth
  • 1 tbsp honey
  • 2 tsp canola or vegetable oil
  • 4 cloves garlic, chopped
  • 1 tsp grated ginger
  • 5 cups edamame, in pod*


  •  *If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
  • In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper.  Set aside.
  • In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat.  Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
  • Meanwhile, heat a large non-stick skillet or wok over medium-high heat.  Add the oil, garlic and ginger and sauté for 30 to 60 seconds.  Add edamame and orange peel/spice mixture and toss to evenly coat.
  • Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.