Ingredients:
1 lb Boneless, Skinless Chicken Breasts, sliced thin
1/4 cup Teriyaki Sauce
3 Tbsp Extra Virgin Olive Oil
3 Scallions, finely chopped
2 Cloves Garlic, finely chopped
1 Tbsp Fresh Ginger, finely chopped
8 oz Snow Peas, trimmed
1/4 cup Low-Sodium Chicken Broth
4 cups Cooked Brown or White Rice
2-3 Tbsp Chopped Roasted Cashews
Directions:
Combine chicken and 2 Tbsp teriyaki sauce in bowl and set aside. Warm 1 1/2 Tbsp olive oil in a wok or non-stick skillet over high heat. Add chicken and cook, stirring, until no longer pink, about 3-5 minutes. Transfer to clean bowl. Add scallions, garlic, ginger and remaining oil to wok or skillet and cook, stirring until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2-3 minutes. Stir in rice, chicken and remaining 2 Tbsp teriyaki sauce and cook, strring, until rice is heated through, 1-2 minutes. Sprinkle cashews on top and serve immediately.
