- 1 pound skinless, boneless chicken breasts, cut into thin strips
- 1/4 cup teriyaki sauce, divided
- 3 tablespoons vegetable oil, divided
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 8 ounces snow peas, trimmed
- 1/4 cup low-sodium chicken broth
- 4 cups cooked white rice
- 3 tablespoons chopped roasted cashews
- Combine chicken and 2 tablespoons teriyaki sauce in a bowl. Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over high heat. Add chicken; cook and stir until no longer pink in the center, 3 to 5 minutes. Transfer to a separate bowl.
- Stir scallions, garlic, ginger, and remaining vegetable oil into skillet until fragrant, about 1 minute. Stir in snow peas and chicken broth; cover and cook until tender; 2 to 3 minutes.
- Stir rice, cooked chicken, and remaining teriyaki sauce into skillet; cook and stir until rice is heated through, 2 to 3 minutes. Sprinkle with cashews.
05/08/2018
recipepes.com
Chicken, Snow Pea, and Cashew Fried Rice, recipe
PT15M
PT1H
5
455 calories
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