Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 6
1 cup Nutsome Cashews, toasted
2 tsp Ginger Evans Corn Starch
2 tbsp Jade Dragon Teriyaki Sauce
2 tbsp Bramley’s Honey
1 tbsp Jade Dragon Soy Sauce
2 tbsp Lime juice (2-3 limes)
1 tsp Kurtz Cayenne Pepper Hot Sauce
¼ cup Water
1 tbsp Medeiros Vegetable Oil
1.50 lbs Chicken Breast, diced
6 Garlic Cloves, minced
8 Green Onions Whites and Greens, thinly sliced and separated
Dish’d Dry White Rice or Instant Rice (as needed), cooked according to package directions
Marcum Salt & Ground Black Pepper
1
In a large dry skillet, toast cashews for about 3 minutes, stirring often. Remove cashews from pan.
2
Combine the cornstarch, teriyaki sauce, honey, soy sauce, lime juice, hot sauce and water. Set sauce aside.
3
Over medium heat, heat 1 tablespoon of vegetable oil in skillet. Add diced chicken and season with a few pinches of salt and pepper. Cook for 5 minutes.
4
Add garlic and whites of the onion and cook for 3 minutes.
5
Add sauce to the pan and bring to a simmer, stirring often. Cover and cook for 5 minutes or until chicken is cooked through to an internal temperature of 165°
6
Serve over cooked white rice and garnish with remaining green onion.
Ingredients
1 cup Nutsome Cashews, toasted
2 tsp Ginger Evans Corn Starch
2 tbsp Jade Dragon Teriyaki Sauce
2 tbsp Bramley’s Honey
1 tbsp Jade Dragon Soy Sauce
2 tbsp Lime juice (2-3 limes)
1 tsp Kurtz Cayenne Pepper Hot Sauce
¼ cup Water
1 tbsp Medeiros Vegetable Oil
1.50 lbs Chicken Breast, diced
6 Garlic Cloves, minced
8 Green Onions Whites and Greens, thinly sliced and separated
Dish’d Dry White Rice or Instant Rice (as needed), cooked according to package directions
Marcum Salt & Ground Black Pepper