Categories: Main Dish

Ingredients

• 2 large boneless, skinless chicken breasts, chopped
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 cup mushrooms
• 1/2 red pepper, sliced thin
• 3 green onions, chopped
• 1/4 cup shelled edamame
• 2 cloves garlic, minced
• 1/2 cup unsalted cashews
• 3 tablespoons honey
• 3 tablespoons low sodium soy sauce

Directions

1. Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.

2. In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.

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