Ingredients
- Cornstarch (3 tbsp)
- Chicken breasts (1.25 lbs)
- Sesame oil (2 tbsp)
- Olive oil (1 tbsp)
- Broccoli florets (2 cups)
- Red bell peppers (1 cup)
- Edamame (1 cup)
- Garlic (2 cloves)
- Cashews (1 cup)
- Green onions (3-4)
- Soy sauce (3 tbsp)
- Honey (2 tbsp)
- Rice wine vinegar (1 tbsp)
- Chili garlic sauce (1 tbsp)
- Ground ginger (¾ tsp)
Instructions
- Coat the Chicken (The Coating Process): To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, and diced chicken. Seal the bag and shake vigorously to coat the chicken evenly with the cornstarch mixture.
- Cook the Chicken (The Chicken Cooking): To a large skillet or wok, add the sesame oil and olive oil. Heat over medium-high heat. Add the coated chicken and cook for about 4 to 5 minutes, flipping and stirring frequently, until all sides are cooked evenly and the chicken is about 80-90% cooked through.
- Add Vegetables (The Vegetable Venture): Add the broccoli florets, diced red bell peppers, frozen edamame (add it straight from the freezer), and finely minced or pressed garlic to the skillet. Stir to combine with the chicken. Cook for about 3 to 4 minutes, stirring intermittently, until the vegetables are crisp-tender and the chicken is cooked through.
- Make the Sauce (The Sauce Synthesis): While the vegetables are cooking, prepare the sauce. To a medium bowl, add the low-sodium soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger. Whisk thoroughly to combine all the ingredients.
- Add Cashews (The Cashew Component): Add the unsalted dry-roasted whole cashews to the skillet and stir to combine with the chicken and vegetables.
- Add Sauce (The Sauce Saturation): Pour the prepared sauce into the skillet and stir to combine with all the ingredients. Allow the sauce to simmer over medium-low heat for 1 to 2 minutes, allowing it to thicken slightly.
- Add Green Onions (The Onion Ornamentation): Add the sliced green onions to the skillet and stir to combine. Serve immediately.
Notes
- Cook chicken until done.
- Crisp-tender vegetables.
- Adjust sauce to taste.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stir-Frying, Sautéing
- Cuisine: Asian, Chinese-Inspired, American