Chicken, Snow Pea, And Cashew Fried Rice - cooking recipe

Ingredients

1 pound skinless, boneless chicken breasts, cut into thin strips
1/4 cup teriyaki sauce, divided
3 tablespoons vegetable oil, divided
3 scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
8 ounces snow peas, trimmed
1/4 cup low-sodium chicken broth
4 cups cooked white rice
3 tablespoons chopped roasted cashews

Preparation

Combine chicken and 2 tablespoons teriyaki sauce in a bowl. Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over high heat. Add chicken; cook and stir until no longer pink in the center, 3 to 5 minutes. Transfer to a separate bowl.
Stir scallions, garlic, ginger, and remaining vegetable oil into skillet until fragrant, about 1 minute. Stir in snow peas and chicken broth; cover and cook until tender; 2 to 3 minutes.
Stir rice, cooked chicken, and remaining teriyaki sauce into skillet; cook and stir until rice is heated through, 2 to 3 minutes. Sprinkle with cashews.