Cashew Chicken

I think I may have just found my new favorite stir fry dinner on How Sweet It Is!  The ingredients in this dish are very simple, yet when they are combined, something amazing happens.  The salt from the soy sauce and sweet from the honey make for a perfect combination.  This meal was so quick to throw together with quite amazing results.  I look forward to adding this to our regular rotation of meals!

2 Boneless, Skinless Chicken Breasts, chopped
2 tablespoons Cornstarch
2 tablespoons Olive Oil
1 cup Mushrooms, sliced
1/2 Red Pepper, sliced thin
3 Scallions, chopped
1/4 cup Shelled Edamame
2 Garlic Cloves, minced
1/2 cup Unsalted Cashews
3 tablespoons Honey
3 tablespoons Soy Sauce

Heat a skillet on medium heat and add 1 tablespoon olive oil.  Add the mushrooms and saute until soft, about 5 minutes.  Remove from the skillet.  Season the chicken with salt and pepper, then sprinkle the cornstarch on the chicken pieces and make sure each piece is somewhat coated.  Add the remaining olive oil to the skillet and add the chicken.  Brown on both sides until cooked through, about 5 minutes per side.  Add garlic, red pepper, edamame, half of the scallions, and the cashews.  Stir for 30 seconds, then add the mushrooms back to the dish.  Turn the heat to medium low.  In a small bowl, mix the soy sauce and honey.  Pour into the skillet, coating the chicken and vegetables.  Serve over jasmine rice and top with the remaining sliced scallions.