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Stir-fried chicken is made easy when you use Lawry’s® Teriyaki Marinade to prepare the stir-fry sauce.
1 pound boneless skinless chicken breast halves, cut into strips
1/4 cup plus 2 tablespoons Lawry's® Teriyaki Marinade with Pineapple Juice , divided
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup salted cashews
1 1/2 cups bell pepper strips
1 1/2 cups snow peas
1 cup carrot slices
1 cup red onion strips
Place chicken in large resealable plastic bag 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 tablespoons marinade in small bowl. Set aside.
Heat large nonstick skillet on medium-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm. Add vegetables to skillet; cook and stir 4 minutes or until tender-crisp.
Stir broth mixture. Add to skillet. Bring to 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. Serve over hot cooked rice, if desired.
(Amount per serving)