This is one of Maddux's most requested meals. Every time I make it he thanks me and asks if we can have it again tomorrow. :) That is super high praise from him, the pickiest eater ever.
Cashew Chicken Stir-Fry
1 pound chicken breasts, cut into strips
1/4 cup plus 2 Tbsp teriyaki marinade, divided
1 cup chicken broth
1 Tbsp cornstarch
3 cups assorted fresh veggies: broccoli, carrots, snow peas, bell peppers, etc
1/2 cup salted cashews
cooked rice
1. Place chicken in large resealable ziploc or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 Tbsp of marinade in small bowl. Set aside.
2. Heat large nonstick skillet on med-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.
3. Add veggies to same skillet; cook and stir 1 minute or until tender-crisp. Stir in broth mixture. Bring to a boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews.
4. Serve over hot cooked rice.
