Chicken, Snow Pea and Cashew Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. boneless, skinless chicken breasts, cut into bite size pieces1/4 cup teriyaki sauce1 tbsp canola oil2 cloves garlic, minced1 tbsp fresh ginger, minced8 oz. fresh snow peas, trimmed1/4 cup low-sodium chicken broth4 cups cooked white rice3 tbsp chopped cashews, unsalted
1. Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm canola 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 garlic and ginger 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.
Serving Size: Serves 4
2. Add garlic and ginger 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.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 362.5
- Total Fat: 9.6 g
- Cholesterol: 70.1 mg
- Sodium: 711.4 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 0.7 g
- Protein: 31.0 g
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