Ready in 20 minutes and healthier than the restaurant version. This recipe comes from AverieCooks.com
INGREDIENTS
For the Stir-Fry:
3 Tablespoons corn starch
1/2 tsp salt
1/2 tsp pepper
About 1.25 pounds boneless skinless chicken breast, diced into 1-inch pieces
2 Tablespoons sesame oil
1 Tablespoon olive oil
2 heaping cups broccoli florets
1 red pepper, diced small
1 cup frozen edamame
2 cloves garlic, finely minced
3 or 4 green onions, sliced into rounds
For the Sauce:
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon rice wine vinegar
1 Tablespoon Asian chili garlic sauce
3/4 tsp ground ginger
INSTRUCTIONS
In gallon size plastic ziptop bag, add cornstarch, salt, pepper and chicken. Shake to coat chicken evenly.
In a large skillet, add heat oils. Add chicken and cook for about 5 minutes over medium-high heat, flipping so all sides cook evenly. Chicken should be 80-90% cooked through.
Add broccoli, red pepper, edamame, and garlic. Stir to combine. Cook for 3 or 4 minutes or until vegetables are crisp tender. Stir occasionally.
Combine all sauce ingredients in small bowl while vegetables are cooking.
Add cashews to chicken mixture. Stir to combine. Add sauce and stir to combine. Allow to simmer over medium-low heat for several minutes.
Add green onions, stir and serve immediately over rice.