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Edamame has been a relatively unknown ingredient outside of Japanese cuisine until recent times. It is now readily available frozen and is growing in popularity among health food circles. The kernels has a crisp texture and a slight buttery and nutty flavor.
I like it in salads and stir-fries. It needs very little cooking and combines well with chicken and carrots.
Ro-Ri’s Edamame Chicken
20 oz chicken breast cut into thin strips
1 cup frozen edamame (soy beans), thawed
1 carrot, julienned
1 tbsp julienned ginger
1 tbsp sesame oil
1 tsp minced garlic
salt to taste
Marinade
1 tbsp soy sauce
1 tsp corn starch
¼ tsp pepper
1 tsp sesame oil
Add marinade ingredients to chicken. Mix well and leave to marinade for 30 minutes.
Heat oil in a pan. Sauté ginger and garlic till fragrant. Add chicken and stir fry. When chicken turns opaque, add edamame and carrots. Season with salt. Add ¼ cup water and stir till chicken is cooked through and sauce is thick.
Ro-Ri San likes it in his bento 
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That's a lovely, delicious salad. I love edamame. Sometimes I just plain boil it and add a sprinkle of salt. My children will just snack on them.
That looks like a healthy salad. I love edamame on salads
This chicken salad looks healthy, easy and yummy!
MaryMoh – I love edamame too! It's great just boiled as it has a nice, fresh taste!
Janice – It's wonderful in salads as it gives a nice texture to the salad.
Marla – Yes, it is healthy. Great in bentos!