Step 1

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

Step 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% cooked through.

Step 3

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

Step 4

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Step 5

Add the cashews to the skillet and stir to combine.

Step 6

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Step 7

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.