Fustini's Oils and Vinegars
Teriyaki Cashew Chicken

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Teriyaki Cashew Chicken


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Teriyaki Cashew Chicken

Submitted by Denise Walburg


  • 2 tablespoons teriyaki sauce
  • 2 tablespoon Fustini's Sesame olive oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons Fustini's Medium SELECT olive oil
  • 1 small red pepper, cut into strips
  • 1/2 white onion, diced
  • 1 cup pea pods
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons fresh ginger root, grated
  • 1-1/4 cups chicken broth
  • 1 tablespoons cornstarch
  • 3/4 cup salted cashews
  • salt and pepper to taste
  • 4 green onions, sliced
  • sesame seeds, garnish
  • crispy Asian noodles
  • hot cooked rice


Step 1. 

In a large bowl, combine teriyaki sauce and sesame oil.  Whisk until smooth.  Add in chicken and toss to coat.  Let marinate for 20 minutes.   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat; add in chicken and cook 5-6 minutes. Pull meat to one side to continue cooking and add pepper, onion, pea pods, water chestnuts and ginger, cook  3-5 minutes. Pour in broth and reduce heat to medium.  In a small bowl, combine remaining sesame oil and corn starch.  When smooth, mix into the pan.  Cook and stir until sauce is thickened 1-2 minutes and chicken is fully cooked. Stir in cashews.  Remove from heat season with salt and pepper and serve over rice with green onion, sesame seeds and crispy noodles as a garnish.

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