Better-Than-Takeout Cashew Chicken

I was just playing around on Pinterest again mostly looking for some healthier options or dinner that were quick to fix and found this one.  Dan gave it a thumbs up so I am putting it on the blog.  I opted not to add the bag of edamame because I'm not a fan of soy anything. You could probably add any veggie you want in addition to these.

Stir-fry:
3 Tblsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
about 1.25 lbs. boneless skinless chicken breasts diced into 1-inch pieces
2 Tblsp. sesame oil
1 Tblsp. olive oil
2 heaping cups broccoli florets
1 c. red bell peppers diced small
1 c. shelled frozen edamame
2 cloves garlic finely chopped
1 c. unsalted dry-roasted whole cashews
1 c. green onions diced

Sauce:
3 Tblsp. soy sauce
2 Tblsp. honey or to taste
1 Tblsp. rice vinegar
1 Tblsp. Asian chili garlic sauce (this is spicy...I only use 1 tsp.)
3/4 tsp. ground ginger

1. To a gallon-sized bag, add the cornstarch, salt, pepper, chicken and seal and shake to coat chicken evenly.
2. To a large skillet, add the oils, chicken and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly.  Chicken should be about 80-90 percent cooked through.
3. Add the broccoli, bell peppers, edamame (can add this straight from the freezer), garlic, and stir to combine. Cook for about 3-4 minutes or until veggies are crisp-tender and chicken is cooked through; stir intermittently. While veggies cook, make the sauce.
4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
5. Add the cashews to the skillet and stir to combine.
6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
7. Add the green onions, stir to combine, and serve immediately.