- 1 pound boneless, skinless chicken breasts, sliced thin (I just used the shredded chicken I cooked in the crockpot. Not quite as pretty of a presentation, but absolutely still yummy)
- 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 (used chicken bouillon cube and water.)
- 4 cups cooked white rice
- 3 tablespoons chopped roasted cashews (we just used some the random nuts from the bottom of our mixed nuts container)
1. Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. If rice is not already cooked, get that started.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.
Fun little "wow your guests" idea I learned while selling Pampered Chef: make your own unique green onion curlies to go on top of a meal that includes scallions or green onions as one of the ingredients:
When you are done making your meal, take them out of the water and pat them dry with a paper towel. They will curl on their own. The thinner the strips are, the more they will curl. (I should have done mine skinnier, actually)
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 (or, if your are like me, whatever random nuts you happen to find in your pantry) :) on top and serve immediately.