Chicken, Snow Pea and Cashew Fried Rice

By á-10070

Ingredients

• 1 lb. boneless, skinless chicken breast, sliced thin
• 1/4 cup teriyaki sauce
• 3 T. vegetable oil
• 3 scallions, finely choppped
• 2 cloves garlic, finely chopped
• 1 T. finely chopped fresh ginger
• 8 oz. snow peas, trimmed
• 1/4 cup low-sodium chicken broth
• 4 cups cooked white rice
• 3 T. chopped roasted cashews

Preparation

Step 1

1. Combine chicken and 2 T teriyaki sauce in a bowl and set aside. Warm 1 1/2 T. vegetable oil in a wok or large skillet over high heat. Add chicken and cooking, stirring until no longer pink, 3 to 5 minutes. Transfer to clean bowl.
2. Add scallions, garlic, ginger, and remaining vegetable oil to wok and cook, stirring until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2 to 3 minutes. Stir in rice, chicken and remaining 2 T. teriyaki sauce and cook stirring, until rice is heated through, 1 to 2 minutes. Sprinkle cashews on top and serve immediately.