Cashew Chicken

Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier than the restaurant version!

Ingredients:
3 T cornstarch
½ t salt
½ t pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 T sesame oil
1 T 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
¾ to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Sauce:
3 T low-sodium soy sauce
2 T honey, or to taste
1 T rice wine vinegar
1 T Asian chili garlic sauce
¾ t ground ginger

Instructions:
In a gallon-sized zip top bag, or a medium bowl with a lid, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly. Then, in 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. Add the green onions, stir to combine, and serve immediately.

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