Place edamame in a colander and rinse with cool water. Set aside.
Soak rice noodles in cold water till ready to use. Have pot of boiling water on hand to cook noodles for one minute only when ready to serve. Remove from water quickly when done.
Heat sesame oil in a large nonstick skillet. Add the chopped onion. Cook gently, stirring occasionally, for about 5 minutes. Add the garlic and cook for 2-3 minutes more, until the onion is translucent.
Add the chicken breast, cashews, orange zest, mango and ginger to the pan. Cook, stirring frequently, until chicken is cooked through.
Stir in chicken broth, soy sauce and honey. Add the thawed edamame and cook for another few minutes, until the edamame is tender. Serve over hot rice noodles.