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.