Ingredients
Scale
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1.25 pounds chicken breasts, diced
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup red bell pepper, diced
- 1 cup frozen edamame
- 2 cloves garlic, minced
- 1 cup cashews
- 3/4–1 cup green onions
Instructions
- Coat chicken with cornstarch, salt, and pepper.
- Cook chicken in oil for 4–5 minutes until partially done.
- Add vegetables and garlic; cook until crisp-tender.
- Mix soy sauce, honey, vinegar, chili garlic sauce, and ginger.
- Add cashews and sauce to skillet.
- Simmer 1–2 minutes.
- Add green onions and serve.
Notes
- Best served fresh and hot.
- Stores up to 5 days in fridge.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired