Teriyaki Cashew Chicken

By BobLongo

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts, cubed
• 1 # asparagus, sliced diagonally into 1 inch pieces
• 2 cans (20 oz.) unsweetened pineapple cubes, juice drained
• 1 cup raw whole cashews
• 1 cup Teriyaki Sauce
• peanut oil

Preparation

Step 1

Heat a skillet or wok until a drop of water evaporates immediately. Drizzle in enough peanut oil to glaze sides and bottom. Stir in chicken and cook until each piece turns white. Pour in teriyaki sauce. Bring to a boil. Add asparagus. Cook until bright green. Stir constantly Add more oil if needed. Add pineapple and cashews. Cook until hot.