It's the perfect mix of sweet, crunch and overall goodness. I make a few tweaks from the original recipe, mainly subbing peanuts in for the cashews. And it's no shocker that this recipe comes from Jessica over at How Sweet It Is, I've featured many of her recipes, like this and this and this anddddd this.
|How Sweet It Is|
Chicken Stir-Fry slightly adapted from How Sweet It Is
2 large boneless, skinless chicken breasts, chopped
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms (I use the whole package of mushrooms)
1 red pepper, sliced thin
3 green onions, chopped
1/4 cup shelled edamame
2 cloves garlic, minced
1/4 cup peanuts
3 tablespoons honey
3 tablespoons low sodium soy sauce
Pinch of red pepper flakes
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and peanuts and stir for 30 seconds. Turn heat to medium low.
In a small bowl, mix soy sauce, honey and a pinch of red pepper flakes. Pour into skillet, coating chicken and vegetables. Serve immediately!