<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 tbsp olive oil</li>
<li>1 chicken breast skin removed and diced to about 1-inch pieces</li>
<li> Salt and pepper to taste</li>
<li>3 oz firm tofu cut into 1-inch pieces, dusted with flur</li>
<li>⅓ cup honey</li>
<li>¼ cup reduced-sodium soy sauce</li>
<li>3 oz edamame soy beans</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat a sauté pan with 2 tbsp olive oil just until the oil starts to smoke lightly. </li>
<li>Season the diced chicken with salt and pepper and place into the hot pan. </li>
<li>Sauté the chicken until it’s completely cooked. </li>
<li>Remove the chicken from the pan, set aside. </li>
<li>Wipe out pan, maintain medium-high heat, and add remaining 2 tbsp olive oil. </li>
<li>Once the pan has again reached the lightsmoking point, add the floured tofu and cook until it’s lightly golden brown. </li>
<li>Turn the heat to low/medium and add the honey to the pan to heat until it starts to simmer lightly. </li>
<li> Add soy sauce and bring back to simmer.</li>
<li>Add edamame and cook for 30 seconds</li>
<li>Add chicken back to the pan and stir in order to glaze in the honey and soy.</li>
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