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Ingredients
Scale
- 1 tablespoon avocado oil (or canola/grapeseed oil)
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 tablespoons cornstarch
- 1 cup diced red bell pepper
- 1 cup sugar snap peas
- 1/2 cup frozen shelled edamame, defrosted
- 4 green onions, sliced thin
- 1/2 cup unsalted cashews
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons sriracha (optional)
- 1 teaspoon sesame oil (optional)
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, grated or minced
Instructions
- Toss chicken with cornstarch, salt, and pepper in a bowl until well coated.
- Chop the red bell pepper and slice the green onions.
- Whisk together soy sauce, rice vinegar, honey, sriracha, sesame oil, ginger, and garlic in a separate bowl.
- Heat oil in a skillet or wok, add chicken, and sear until golden.
- Sauté bell peppers, sugar snap peas, and green onions until crisp-tender.
- Return chicken to the skillet, add edamame, cashews, and sauce, stirring until heated through.
- Serve with garnished green onions and sesame seeds over rice.
Notes
Cut chicken into even pieces for consistent cooking.
Prep all ingredients before starting to streamline the cooking process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 9
- Sodium: 600
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 40
- Cholesterol: 80