Print Friendly, PDF & Email

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant.


3 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

2 tablespoons sesame oil

1 tablespoon olive oil

2 heaping cups broccoli florets

1 cup red bell peppers, diced small

1 cup shelled frozen edamame

2 cloves garlic, finely minced or pressed

1 cup unsalted dry-roasted whole cashews

3 tablespoons low-sodium soy sauce

2 tablespoons honey, or to taste

1 tablespoon rice wine vinegar

1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)

3/4 teaspoon ground ginger

3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)



To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

You May Like  Lemon Lush

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.