Teriyaki Cashew Chicken
I’m a HUGE fan of homemade anything, but I also realize it’s not always possible to make everything from “scratch”. That’s why I’ve decided to start a category here called, “semi-homemade”.
These recipes use some fresh ingredients and some “convenience” ingredients. My hope is to equip and encourage busy moms to make dinner at home rather than pick up more fast food. Not that I don’t enjoy the occasional greasy hamburger and fries, because believe me, I DO! But I also know that can get expensive and it’s not good for you.
These recipes are kid-friendly, family tested and approved!
Today, I’m starting with Teriyaki Cashew Chicken. We have this almost every week, it seems. The inspiration for this dish came from a favorite Asian fast food restaurant, know to our family as “P E”. I usually serve it over Jasmine or Basmati rice with a side of stir fry broccoli. To make it even easier, serve with a salad topped with Asian dressing. Quick and easy dinner in under thirty minutes!
My “convenience” ingredient in this recipe is the teriyaki sauce. I use a brand called Soy Vay. We love the flavor and it has tons of sesame seeds, which we enjoy, but you can experiment with different brands until you find your favorite.
Here’s the Recipe:
2-3 large boneless skinless chicken breast – cut into bite sized pieces
1/2-1 cup cashew nuts
1 tablespoon oil
In a large skillet, heat oil over medium high heat and saute cashews until golden brown
Remove cashews and set aside
In same skillet, cook chicken until completely done and slightly browned
Return nuts to pan
Pour in as much teriyaki sauce as you like. We like extra to flavor our rice so I use about half the bottle.
Stir until everything is well coated
Reduce heat and simmer until heated through
Serve over rice
Super easy and delicious!
Done in less time than it takes to make a run for Chinese take out!
- 2-3 large boneless skinless chicken breast - cut into bite sized pieces
- 1/2-1 cup cashew nuts
- teriyaki sauce
- 1 tablespoon oil
- In a large skillet, heat oil over medium high heat and saute cashews until golden brown
- Remove cashews and set aside
- In same skillet, cook chicken until completely done and slightly browned
- Return nuts to pan
- Pour in as much teriyaki sauce as you like. We like extra to flavor our rice so I use about half the bottle.
- Stir until everything is well coated
- Reduce heat and simmer until heated through
- Serve over rice