Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese,
Ingredients: 1 pound boneless skinless chicken breast halves cut into strips; 1/4 cup plus 2 tablespoons Lawry's® Teriyaki Marinade with Pineapple Juice divided; 1 cup chicken broth; 1 tbsp cornstarch; 1/2 cup salted cashews; 1 1/2 cups bell pepper strips; 1 1/2 cups snow peas; 1 cup carrot slices; 1 cup red onion strips

Stir-fried chicken is made easy when you use Lawry’s® Teriyaki Marinade to prepare the stir-fry sauce.

15m

PREP TIME

10m

COOK TIME

315

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

1 pound boneless skinless chicken breast halves, cut into strips
1/4 cup plus 2 tablespoons Lawry's® Teriyaki With Pineapple Juice Marinade, divided
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup salted cashews
1 1/2 cups bell pepper strips
1 1/2 cups snow peas
1 cup carrot slices
1 cup red onion strips

KEY PRODUCTS

INSTRUCTIONS

1 Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 tablespoons marinade in small bowl. Set aside.
2 Heat large nonstick skillet on medium-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm. Add vegetables to skillet; cook and stir 4 minutes or until tender-crisp.
3 Stir broth mixture. Add to skillet. Bring to boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews. Serve over hot cooked rice, if desired.