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Cashew Chicken Lunch


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
1 tablespoon honey
2 tablespoons low sodium soy sauce


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

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