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.

Chicken, Snow Pea and Cashew Fried Rice

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    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:
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    • 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

    nutritional information

    3 g
    15 g
    Saturated Fat:
    2 g
    56 g
    35 g
    470 mg
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