Gluten Free Garlic Chili Edamame
These glossy, sauce-coated pods are the kind of snack that disappears before you even sit down. Boiled until bright green and tender, the edamame gets tossed in a hot skillet with fragrant minced garlic and red pepper flakes before a quick sauce of tamari, chili garlic sauce, toasted sesame oil, and honey is poured over everything and reduced to a sticky, clinging glaze. The whole thing comes together in under fifteen minutes and serves four — ideal for a party appetizer or a weeknight starter that feels way more exciting than it has to be. Soy sauce is one of those sneaky ingredients that often contains wheat, but tamari is the natural swap here, delivering that same deep, savory punch without any gluten concerns. A finish of sesame seeds and sliced scallion adds a little crunch and freshness that makes the whole bowl look as good as it tastes. This is the kind of recipe that makes you wonder why you ever ordered edamame plain.
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Learn more →Ingredients
4 servings
- 12 oz frozen edamame in pods
- 1 tbsp tamari
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tbsp neutral oil (such as avocado or canola oil)
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt, plus more to taste
For serving
- 1 tsp sesame seeds (optional)
- 1 scallion, thinly sliced (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil over high heat. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
In a small bowl, whisk together the tamari, chili garlic sauce, sesame oil, and honey until combined. Set aside.
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