ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken, Snow Pea and Cashew Fried Rice

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 11 mins
Yield Serves 4

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

Nutrition Information

  • calories 508
  • fat 15 g
  • satfat 2 g
  • protein 35 g
  • carbohydrate 56 g
  • fiber 3 g
  • cholesterol 66 mg
  • sodium 470 mg

How to Make It

  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.