The original recipe is good, but I made enough adjustments that it’s worth restating the entire recipe. My modified version makes eight servings and it freezes well—I separate into individual containers and thaw one the night before I plan to eat it.

My modified recipe:

• 1/2 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts
• 12 ounces shelled edamame
• 12 ounces diced carrots
• 4 ounces unsalted cashews
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon rice vinegar
• 1/2 cup low sodium soy sauce
• 1/2 cup apple juice
• 1/2 cup water

Cut the chicken into bit-sized pieces. Put the oil in a pot or large pan (you can skip this if you don’t think your chicken will stick) and cook the chicken over medium-high heat until it’s cooked through (about 10 minutes). Once cooked, drain the chicken to remove excess liquid.

While the chicken’s draining, combine the ginger, garlic powder, black pepper, rice vinegar, soy sauce, apple juice, and water and stir well to combine. Return the chicken to the pot, add the sauce, and reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally to ensure the flavors combine. After 5 minutes have passed, add the edamame and carrots. After another 5 minutes have passed, add the cashews.

Serve over a rice of your choosing.