1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cloves garlic, minced
1 red bell pepper, seeded and cut into 1-inch chunks
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
Prepare sauce: In a medium bowl, whisk together broth, soy sauce, almond butter, ginger, honey and mustard. Set aside.
In a large nonstick wok or skillet on medium high, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tbsp oil in a wok. Add pepper, cashews and edamame and cook for 3 minutes.
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 using).