Welcome to Portia's Secret Garden in USA-Pixnet

Ingredients
1 pound boneless, skinless chicken breasts, sliced thin
1/4 cup teriyaki sauce (or whatever sauce, I used orange Chipotle grilling glaze)
3 tablespoons vegetable oil
3 scallions, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
8 ounces snow peas, trimmed
1/4 cup low-sodium chicken broth
3 tablespoons chopped roasted cashews

Preparation
1. Combine chicken and 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1 1/2 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, until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2 to 3 minutes. Stir in chicken and remaining 2 Tbsp. teriyaki sauce and cook, stirring, until rice is heated through, 1 to 2 minutes. Sprinkle cashews on top and serve immediately.