Chicken, Snow Pea and Cashew Fried Rice

Featured in the book Delicious on a Dime from the editors of ALL YOU magazine. Photo by Ryan Benyi for All You Magazine.

Ingredients

1 pound boneless, skinless chicken breasts, thinly sliced		1 tablespoon finely chopped fresh ginger
1/4 cup teriyaki sauce		8 ounces snow peas, trimmed
3 tablespoons vegetable oil		1/4 cup low-sodium chicken broth
3 scallions, finely chopped		4 cups cooked white rice
2 cloves garlic, finely chopped		3 tablespoons chopped roasted cashews

Prep: 15 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1½ 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
Add scallions, garlic, ginger and remaining vegetable oil to wok and cook, stirring, for 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. Top with cashews and serve.

Cost per serving: $2.39
Make it meatless. To transform this dish into a vegetarian supper, use vegetable broth and toss in cubes of tofu rather than chicken.
Give it a boost. Crowd-pleasing fried rice is a great way to introduce brown rice to skeptics. You can start with half brown rice and half white rice and gradually work in more

Chime In