Chicken, Snow Pea and Cashew Fried Rice |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
1 pound boneless, skinless chicken breasts, sliced thin |
1/4 cup teriyaki sauce |
3 tablespoons vegetable oil |
3 scallions, finely chopped |
2 cloves garlic, finely chopped |
1 tablespoon finely chopped fresh ginger |
8 ounces snow peas, trimmed |
1/4 cup low-sodium chicken broth |
4 cups cooked white rice |
3 tablespoons chopped roasted cashews |
Directions:
1. Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1 1/2 Tbsp. vegetable oil in a wok or large nonstick skillet over high heat. Add chicken and cook, stirring, until no longer pink, 3 to 5 minutes. Transfer to a 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 Tbsp. teriyaki sauce and cook, stirring, until rice is heated through, 1 to 2 minutes. Sprinkle cashews on top and serve immediately.
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