Better Than Takeout Cashew Chicken

I pulled this from a blog called Averie Cooks and it turned out really good.  I don't put the edamame in (not a fan) and sometimes I add vermicelli or other noodle.

 Stir Fry:

    3 Tblsp. cornstarch

    1/2 tsp. salt

    1/2 tsp. pepper

    about 1.25 lbs. boneless skinless chicken breasts diced into 1" pieces.

    2 Tblsp. sesame oil

    1 Tblsp. olive oil 

    2 heaping cups broccoli florets

    1 c. red bell peppers dices small

    1 c. shelled frozen edamame 

    2 cloves minced garlic

    1 c. unsalted dry-roasted whole cashews

`   1 c. green onions sliced into thin rounds

 

Sauce:

    3 Tblsp. low-sodium soy sauce

    2 Tbls  honey

   3/4 tsp. ground ginger

    1 Tblsp. rice wine vinegar

    1 Tblsp. Asian chili garlic sauce

 

1.  To a gallon-sized ziplock bag, add the cornstarch, salt, pepper, chicken, 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 (straight from the freezer bag), garlic, and stir to combine.  Cook for about 3 to 4 minut3es or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables 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 tp simmer over medium-low heat for 1 to 2 minutes.

7.  Add the green onions, stir to combine, and serve immediately.

a scant 1/2 pkg. of angel hair or other noodle can be added