Ingredients
Scale
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts, diced
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup red bell peppers, diced
- 1 cup shelled frozen edamame
- 2 cloves garlic, minced
- 1 cup unsalted dry-roasted cashews
- 3/4 to 1 cup green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili garlic sauce
- 3/4 teaspoon ground ginger
Instructions
- In a zip-top bag, combine cornstarch, salt, pepper, and chicken. Shake to coat evenly.
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes until mostly cooked.
- Add broccoli, bell peppers, edamame, and garlic. Stir and cook for 3–4 minutes until vegetables are crisp-tender.
- In a bowl, whisk soy sauce, honey, rice vinegar, chili garlic sauce, and ginger.
- Add cashews to the skillet and stir.
- Pour in the sauce and cook for 1–2 minutes until slightly thickened.
- Add green onions, stir, and serve immediately.
Notes
- Best served fresh and warm for optimal texture.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Adjust chili garlic sauce to control spice level.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 10 g
- Sodium: 642 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 96 mg