Chicken, Snow Pea, and Cashew Fried Rice recipe

All Recipes World Cuisine Recipes Asian

Ingredients

1 pound skinless, boneless chicken breasts, cut into thin strips
¼ 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
¼ cup low-sodium chicken broth
4 cups cooked white rice
3 tablespoons chopped roasted cashews

Nutrition Info

505.7 calories
carbohydrate: 55.3 g
cholesterol: 64.9 mg
fat: 16.5 g
fiber: 2.7 g
protein: 32 g
saturatedFat: 3.1 g
servingSize: -
sodium: 800.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Great recipe on a budget.

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