Here’s a new recipe we tested this week. I may end up making some changes to the sauce but it’s a great base recipe to try.
serves 4
1/2 C. low sodium chicken broth
2 T. teriyaki sauce
1 T. cornstarch
4 t. sesame oil, divided
1 pound boneless, skinless chicken breast cut into 2-inch strips
1-1/2 C. fresh broccoli florets
1/2 C. sliced onion
1 C. snow peas
1/2 C. roasted cashews
1/2 t. minced garlic
2 green onions, thinly sliced
3 C. cooked brown rice (or white if you prefer)
In a small bowl combine the broth, teriyaki sauce, and cornstarch. Set aside.
In a wok or large frying pan heat 2 t. of the sesame oil over medium high heat. Add chicken to the pan. Stir-fry for 3 minutes or until no longer pink. Remove chicken from the pan using a slotted spoon and set aside.
Add remaining 2 t. oil to the pan. Add the broccoli florets. Stir-fry for 2 minutes. Add the onion, snow peas, cashews, and garlic. Stir-fry for 3 minutes or until snow peas are crisp tender. Add chicken back to pan.
Push the vegetables and chicken to the sides of the pan making a well in the center. Stir the broth mixture and pour into the center of the pan. Bring to a boil. Reduce heat and coat chicken and vegetables with the sauce. Cook another 2 minutes or until the sauce is clear and the chicken is hot.
Serve over rice with green onions sprinkled on top.