How Sweet It Is Cashew Chicken

I adapted this recipe from the how sweet it is website. Of course, I altered it a bit due to the way I cook and for proportions. The technique of coating the meat with cornstarch is called velveting. I really enjoyed the addition of the edamame, it is not something I normally add to my stir fries. But I do now! My kids really love the addition of the honey. Of course, I could not resist adding the ginger. I hope you enjoy!

How Sweet It Is Cashew Chicken


  • 1 pound boneless, skinless chicken breasts, diced or sliced
  • 3 Tbsp cornstarch
  • 3 Tbsp olive oil
  • 1 cup mushrooms
  • 1 red pepper, sliced or diced
  • 1/2 cup shelled edamame
  • 3 cloves garlic, minced
  • 1 Tbsp fresh minced ginger
  • 1/2 cup unsalted cashews
  • 6 Tbsp honey
  • 6 Tbsp soy sauce


  1. Heat a skillet on medium heat and add 1 tablespoon olive oil.
  2. Add mushrooms and sauté until soft, about 5 minutes.
  3. Remove from skillet and set aside.
  4. In a small bowl, mix soy sauce and honey.
  5. Season chicken with salt and pepper.
  6. Add chicken and cornstarch to gallon freezer bag and shake to coat.
  7. Add  another 1 Tbsp olive oil to the skillet and add chicken.
  8. Brown on all sides until cooked, about 10 minutes.
  9. Remove from skillet and set aside.
  10. Add  1 Tbsp olive oil to skillet and add garlic and ginger, cook 1 minute.
  11. Add red pepper, edamame, and cashews to skillet and stir for 2 minutes.
  12. Turn heat to medium low and add chicken and mushrooms.
  13. Pour soy sauce mixture into skillet, coating chicken and vegetables.
  14. Cook additional 2 minutes until chicken is re-heated.
  15. Serve with jasmine or brown rice.

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