Our quickest stir-fry comes together in just 25 minutes and is packed with ingredients you love like honey, cashews, rice, and chicken. Want to see how it's done? Watch this 

Honey-Cashew Chicken Stir-Fry

Pat chicken dry and cut into 3/4-inch pieces. Toss chicken with 2 tablespoons cornstarch until coated; set aside.

Stir together broth, honey, soy sauce, remaining 1 tablespoon cornstarch, ginger paste, sesame oil, and crushed red pepper; set aside.

Heat 2 teaspoons canola oil over medium-high heat in a wok or large nonstick skillet. Stir-fry half of chicken for 2 to 3 minutes or until cooked through (165 degrees). Remove chicken from wok. Repeat with remaining chicken and 2 teaspoons canola oil. 

Heat 2 teaspoons canola oil over medium-high heat. Add broccoli; stir-fry 1 minute. Add remaining 1 teaspoon canola oil, then add carrot and pepper strips; stir-fry 2 minutes more.

Push vegetables to edge of wok. Stir broth mixture and add to center of wok; bring to boil. Stir in chicken and cashews; cook and stir 1 minute or until slightly thickened. Serve over rice. Garnish with green onions, if desired. 