Chicken, Snow Pea and Cashew Fried Rice

Chicken, Snow Pea and Cashew Fried Rice Recipe
Photo: Ryan Benyi; Styling: Lynn Miller


Serves 4

Cost per Serving:


Recipe Time

Prep: 15 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 508
Fat 15 g
Satfat 2 g
Protein 35 g
Carbohydrate 56 g
Fiber 3 g
Cholesterol 66 mg
Sodium 470 mg


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


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.

January 2010
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