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Description Edit

Makes 6 – 8 servings

Ingredients Edit

Directions Edit

  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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