Stir-fried chicken is made easy when you use Lawry’s® Teriyaki Marinade to prepare the stir-fry sauce.
15m
PREP TIME
10m
COOK TIME
315
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breast halves, cut into strips
- 1/4 cup plus 2 tablespoons Lawry's® Teriyaki With Pineapple Juice Marinade, 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
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
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