Prep: ten minutes
Cooking time: 20 mins
2 Tablespoons Olive Oil, Divided
1 cup Mushrooms, Sliced
2 whole Boneless, Skinless Chicken Breasts, Chopped
2 Tablespoons Cornstarch
2 cloves Garlic, Minced
½ whole Red Pepper, Sliced Thin
¼ cups Shelled Edamame
3 whole Green Onions, Chopped
½ cups Unsalted Cashews
3 Tablespoons Honey
3 Tablespoons Low Sodium Soy Sauce
Salt And Pepper, to taste
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 all 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.
In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables.
Serve with jasmine rice.