Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
15 Mins
Cook Time
11 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Ratings & Reviews

1LoopyLee's Review

amyomans
April 21, 2014
Love this recipe. If you've got any left over it's fantastic cold mixed with salad and homemade salsa. Perfect to take to work :-)

LKSmith61's Review

LzbthHllr
December 08, 2013
N/A

LzbthHllr's Review

1LoopyLee
February 27, 2013
We thought that this was rather bland. Fresh ground pepper helped somewhat - if I make it again I will put in a teaspoon from the start. I'd also recommend a few more tablespoons of teriyaki sauce. I will also use more ginger and garlic.

amyomans's Review

LKSmith61
March 04, 2010
I enjoyed this dish and I will make it again. I could not find roasted cashews so I just used plain, and I did not have fresh ginger I just put in some dry spice ginger and I used brown rice. Oh an hint about the cashews since is calls for so little I just bought the single serve packet that is usally with the candy bars and snacks. That way it only cost me $1 with no leftovers compared to $5 for a tin that you have alot left.