1/2 cup low-sodium chicken broth 1/4 cup low-sodium soy sauce 3 tablespoon unsalted almond or cashew butter 1 tablespoon grated fresh ginger 2 teaspoons raw honey 1 teaspoon dry mustard 1 tablespoon safflower oil, divided 1 lb boneless, skinless chicken breast, cut into 1-inch pieces 3 cloves garlic, minced 1 medium red bell pepper, cut into 1-inch chunks (about 1 cup) 2/3 cup unsalted raw cashews 1 cup frozen shelled edamame, thawed 4 green onions, cut into 2-inch lengths 1 1/2 cups cooked brown rice, optional

1. Prepare sauce: In a medium bowl, whisk broth with soy sauce, almond butter, ginger, honey and mustard. Set aside. 2. In a large nonstick wok or skillet on medium-high, heat 1/2 tablespoon oil. Add chicken and garlic and cook until chicken is browned and cooked thorugh, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tablespoon oil in wok. Add pepper, cashews and edamame and cook for 3 minutes. 3. Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high, then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice, if desired.