Teriyaki Cashew Chicken with Snow Peas and Carrots Over Basmati Rice

This teriyaki cashew chicken stir-fry brings together tender pieces of chicken, crisp snow peas and sweet carrots in a savory soy-teriyaki sauce. The toasted cashews add a delightful nuttiness that pairs perfectly with fluffy basmati rice.

Ready in just 30 minutes, this dish is ideal for busy weeknights when you crave something satisfying and full of flavor. The combination of textures and the salty-sweet glaze will make it a family favorite.

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Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized piecesView ingredient guideLike ingredientDislike ingredient

2 tablespoons vegetable oil, dividedView ingredient guideLike ingredientDislike ingredient

1 cup snow peas, trimmedView ingredient guideLike ingredientDislike ingredient

2 medium carrots, sliced into thin roundsView ingredient guideLike ingredientDislike ingredient

1/2 cup roasted unsalted cashewsView ingredient guideLike ingredientDislike ingredient

1/4 cup teriyaki sauceView ingredient guideLike ingredientDislike ingredient

2 tablespoons soy sauceView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

2 cups cooked basmati rice, for servingView ingredient guideLike ingredientDislike ingredient

Optional: sliced green onions and sesame seeds for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together teriyaki sauce, soy sauce, minced garlic and grated ginger. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
3. Add remaining 1 tablespoon oil to the same skillet. Add snow peas and carrot slices. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
4. Return chicken to the skillet. Pour the teriyaki-soy sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.
5. Remove from heat. Stir in the cashews.
6. Serve immediately over cooked basmati rice. Garnish with sliced green onions and sesame seeds if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, jasmine rice, brown rice or even quinoa would work well with this dish.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I make this dish gluten-free?

Use gluten-free tamari or coconut aminos instead of soy sauce and ensure your teriyaki sauce is gluten-free.