Cashew Chicken

• 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

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.

chicken breasts, cornstarch, olive oil, mushrooms, red pepper, green onions, shelled edamame, garlic, unsalted cashews, honey, soy sauce

Taken from www.epicurious.com/recipes/member/views/cashew-chicken-50179024 (may not work)