Chicken, Snow Pea and Cashew Fried Rice

Photo: Ryan Benyi; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $2.39
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 508
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 35g
  • Carbohydrate: 56g
  • Fiber: 3g
  • Cholesterol: 66mg
  • Sodium: 470mg

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

Preparation

  1. 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. 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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