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Description[]

Makes 6 – 8 servings

Ingredients[]

Directions[]

  1. Combine juice, teriyaki sauce, sesame oil, vinegar, cornstarch, gingerroot, garlic and lemon peel in large bowl.
  2. Add chicken,.
  3. Cover and marinate in refrigerator 1 hour or overnight.
  4. Drain chicken, reserving marinade.
  5. Heat oil in large wok over medium-high heat until hot.
  6. Add chicken; stir-fry 7 to 10 minutes or until chicken is brown and thoroughly cooked.
  7. Remove chicken; set aside.
  8. Add vegetables; cook 3 to 5 minutes or until crisp tender.
  9. Add rice, reserved chicken, cashews and green onions.
  10. Stir reserved marinade; pour over mixture.
  11. Cook and stir 3 to 4 minutes or until mixture thickens and is thoroughly heated.
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