Select a size: | | | |
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 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
Preparation Instructions
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.
