Cashew Chicken

Cashews are the seed of the cashew fruit which is a pear-shaped apple-type fruit also related to the poison sumac. Crunchy cashews give texture and flavor and are delicious with chicken in a thickened teriyaki-based sauce. Leftover bell pepper may be chopped and frozen in a small container to be used later.

Rice

    1 cup uncooked long-grain white rice
    2 cups cold water

Teriyaki Marinade

    2 tablespoons low-sodium soy sauce
    2 tablespoons teriyaki marinade and sauce
    1 garlic clove, crushed in a garlic press
    ¼ teaspoon powdered ginger
    1 pound skinless, boneless chicken breasts, cut into thin strips

    ½ cup regular or roasted cashews

Vegetable Stir-Fry

    1 tablespoon rice bran oil
    ¼ cup bias-sliced green onion
    1 carrot, thinly bias-sliced
    1 cup frozen small broccoli florets
    ½ a red bell pepper cut into strips
    1 cup sliced white mushrooms

Sauce

    1 cup water
    1 tablespoon teriyaki marinade and sauce
    1 teaspoon chicken base
    2 tablespoons cornstarch

1.  Place rice and water in a rice cooker or a covered 3-quart 
     saucepan and heat on high until boiling. Reduce heat to low        
     and simmer covered for 25 minutes.

2.  In a large glass bowl, mix the soy sauce, teriyaki marinade,   
     garlic, ginger and chicken strips. Stir to coat with marinade.

3.  Place cashews in the oven to brown or use canned roasted       
     cashews. Bake in a preheated 350 oven for 10 minutes.

4.  Prepare vegetables, then fry in a 5-quart sauté pan or wok in
     which oil has been heated to medium. While still crisp,
     remove vegetables and increase heat to medium high.

5.  Drain and discard the marinade. Cook the chicken until no
     longer pink inside or for about 3-5 minutes.

6.  Add the reserved vegetables to chicken.

7.  In a small bowl, mix water, teriyaki marinade,
     chicken base and cornstarch. Stir into chicken, then top
     with cashews.

8.  Serve over rice with sauce.

     Makes 2 to 4 servings