are the seed of the cashew fruit which is a pear-shaped
apple-type fruit also related to the poison sumac. Crunchy
cashews give texture and flavor and are delicious with chicken
in a thickened teriyaki-based sauce. Leftover bell pepper may be
chopped and frozen in a small container to be used later.
1 cup uncooked long-grain white rice
2 tablespoons low-sodium soy sauce
tablespoons teriyaki marinade and sauce
garlic clove, crushed in a garlic press
teaspoon powdered ginger
pound skinless, boneless chicken breasts,
cut into thin strips
½ cup regular or roasted cashews
1 tablespoon rice bran oil
bias-sliced green onions
carrot, thinly bias-sliced
frozen small broccoli florets
red bell pepper cut into strips
sliced white mushrooms
1 cup water
tablespoon teriyaki marinade and sauce
teaspoon chicken base
Place rice and water in a rice cooker or a covered
and heat on high until boiling. Reduce heat to low
simmer covered for 25 minutes.
2. In a large glass
bowl, mix the soy sauce, teriyaki marinade,
ginger and chicken strips. Stir to coat with marinade.
3. Place cashews in
the oven to brown or use canned roasted
Bake in a preheated 350
oven for 10 minutes.
vegetables, then fry in a 5-quart sauté pan or wok in
oil has been heated to medium. While still crisp,
vegetables and increase heat to medium high.
5. Drain and
discard the marinade. Cook the chicken until no
pink inside or for about 3-5 minutes.
6. Add the reserved
vegetables to chicken.
7. In a small bowl,
mix water, teriyaki marinade,
base and cornstarch. Stir into chicken, then top
8. Serve over rice
2 to 4 servings