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RECIPE
21 INGREDIENTS9 STEPS25MIN

Teriyaki Chicken & Cashew Stir Fry

4.0
1 Ratings

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328 Saved

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
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Tender chicken, combined with fresh and colorful sweet red peppers, sliced carrots, broccoli, snow peas, green beans, mushrooms, and water chestnuts, lightly glazed with my Easy Teriyaki Sauce and tossed with cashews. This is one of the easiest dinners you can make.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
25MIN
Total Time

Snowflakes & Coffeecakes

My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2
or Chicken Thigh
3 Tbsp
Sesame Oil , divided
or Olive Oil
1/2
Medium  Yellow Onion , roughly chopped
1
Red Bell Pepper , deseeded, sliced
1/2 cup
Mushrooms , rinsed, sliced
3 cups
Frozen Asian Stir-Fry Vegetable Mix
I used broccoli, sliced carrots, snow peas, green beans, and water chestnuts
or Fresh Vegetables
1 cup
Unsalted Cashews
1
Scallion , chopped
1 tsp
Crushed Red Pepper Flakes
or Sriracha
(optional)
2 Tbsp
or Sriracha
1/2 tsp
or Crushed Red Pepper Flakes

Teriyaki Sauce

1/4 cup
Brown Sugar , firmly packed
1 Tbsp
Rice Vinegar
or Apple Cider Vinegar
1 Tbsp
1/2 Tbsp
Sesame Oil
1/2 Tbsp
Minced  Garlic
1/2 tsp
Minced  Fresh Ginger
1 Tbsp
2 Tbsp
Water

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Nutrition Per Serving

VIEW ALL
CALORIES
534
FAT
31.5 g
PROTEIN
21.7 g
CARBS
47.3 g

Author's Notes

You can also use either fresh or frozen stir-fry vegetables for this recipe. Many grocery stores carry pre-packaged stir fry vegetables in the produce section, or you can find your favorite stir-fry blend in the freezer section. Steaming the stir fry vegetables will keep very colorful (especially the green vegies - the broccoli keeps its dark green color better when steamed vs. sauteed. Serve with white rice.

Cooking Instructions

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Step 1
In a medium saucepan, whisk together the Low-Sodium Soy Sauce (1/2 cup), Brown Sugar (1/4 cup), Rice Vinegar (1 tablespoon), Honey (1 tablespoon), Sesame Oil (1/2 tablespoon), Garlic (1/2 tablespoon), Fresh Ginger (1/2 teaspoon), and Sriracha (1/2 teaspoon). Bring to a simmer and reduce heat to low.
Step 2
In a small bowl, stir together the Corn Starch (1 tablespoon) and Water (2 tablespoon). Drizzle into sauce mixture and whisk constantly until the sauce thickens. Remove from heat and stir in Sesame Seeds (1 tablespoon) and set aside.
Step 3
Heat a large frying pan or wok over medium-high heat. Add Sesame Oil (1 tablespoon) and when hot, stir-fry the Boneless, Skinless Chicken Breast (2) pieces until no longer pink and starting to turn a golden brown. Remove cooked chicken and place in a bowl.
Step 4
Wipe out pan, and heat Sesame Oil (2 tablespoon) over medium-high heat. Add Yellow Onion (1/2), Red Bell Pepper (1) strips, and Mushroom (1/2 cup) and cook until vegetables are crispy tender, about 3 minutes.
Step 5
Move everything to the outside of the pan and add stir fry Frozen Asian Stir-Fry Vegetable Mix (3 cup). Continue sautéing until onions are translucent and stir fry veggies are tender, 5-6 minutes.
Step 6
If you prefer to steam your stir fry vegies in the microwave, prepare them according to package directions and add them to the sautéed onions and red peppers as soon as they are ready.
Step 7
Add cooked chicken back to the pan with the veggies and drizzle with Teriyaki Sauce. Sprinkle with Crushed Red Pepper Flakes (1 teaspoon) if you want a little kick! Cook, stirring often until everything is evenly coated and the sauce starts to thicken, 2-3 minutes.
Step 8
Sprinkle with Unsalted Cashews (1 cup) and stir to coat.
Step 9
Sprinkle with Scallion (1) and Sesame Seeds (2 tablespoon) and serve warm over fluffy white rice. Enjoy!

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Nutrition Per Serving
Calories
534
% Daily Value*
Fat
31.5 g
40%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
24.9 mg
8%
Carbohydrates
47.3 g
17%
Fiber
6.6 g
24%
Sugars
24.5 g
--
Protein
21.7 g
43%
Sodium
1195.2 mg
52%
Vitamin D
0.0 µg
0%
Calcium
135.1 mg
10%
Iron
6.4 mg
36%
Potassium
620.2 mg
13%
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