Honey Cashew Chicken

Super yum. 

Honey Cashew Chicken
Courtesy of Cooking Light

 

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
2 tablespoons cornstarch 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoon canola oil 
1 tablespoon dark sesame oil 
2 cups broccoli florets 
1 cup frozen shelled edamame (green soybeans) 
2 garlic cloves, minced 
1 medium yellow onion, finely chopped 
1 red bell pepper, sliced 
1/2 cup dry-roasted cashews, unsalted 
1 tablespoon rice vinegar 
3 tablespoons honey 
2 tablespoons lower-sodium soy sauce 
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong) 

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.