Teriyaki Cashew Chicken
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Teriyaki Cashew Chicken
Category
Meat and Poultry
Ingredients
- 2 tablespoons teriyaki sauce
- 2 tablespoon Fustini's Sesame olive oil, divided
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Fustini's Medium SELECT olive oil,
- 1 small red pepper, cut into strips
- 1/2 white onion, diced
- 1 cup pea pods
- 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/2 teaspoons fresh ginger root, grated
- 1-1/4 cups chicken broth
- 1 tablespoons cornstarch
- 3/4 cup salted cashews
- salt and pepper to taste
- 4 green onions, sliced
- sesame seeds, garnish
- crispy Asian noodles
- hot cooked rice
Ingredients
Directions
- In a large bowl, combine teriyaki sauce and sesame oil. Whisk until smooth. Add in chicken and toss to coat. Let marinate for 20 minutes. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat, add in chicken and cook 5-6 minutes. Pull meat to one side to continue cooking and add pepper, onion, pea pods, water chestnuts and ginger, cook 3-5 minutes. Pour in broth and reduce heat to medium. In a small bowl, combine remaining sesame oil and corn starch. When smooth, mix into the pan. Cook and stir until sauce is thickened 1-2 minutes and chicken is fully cooked. Stir in cashews. Remove from heat season with salt and pepper and serve over rice with green onion, sesame seeds and crispy noodles as a garnish.