Stir Fry with Roasted Cashews and Teriyaki Grilled Chicken

Although there are a million takes on stir fry, here’s my favorite: Stir Fry with Roasted Cashews and Grilled Teriyaki Chicken. Loaded with crispy, fresh-cut veggies that are perfectly sautéed in a sesame-ginger teriyaki sauce, this stir fry is a staple in my household.

Smoky grilled chicken and slightly sweet roasted cashews. A bed of sticky rice. Yum.

This recipe is perfect for meal-preppers and can be left in the fridge (prepared) for 4 days!

 

Makes: 4 dinner portions

The Ingredients

4 (1/2 lb.) chicken cutlets

2 cups sticky rice (or brown rice if you prefer)

~1 cup roasted, unsalted cashews

1 medium red onion, thinly sliced

1 large head broccolini (or broccoli)

1 cup carrots, julienned

1 1/2 cups baby bella mushrooms, cut in 1/4 inch slices

1 cup red pepper, julienned

1 1/2 cups snow peas, julienned

1 cup celery, cut in 1 inch pieces

~1 cup teriyaki sauce (I like Soy Vay!)

~1/2 cup sesame oil

2 garlic cloves, minced

1/2 tablespoon freshly grated ginger

1 teaspoon hot pepper flakes (more or less to taste)

Soy sauce, to drizzle

TIP: if you don’t have the veggies listed above, throw in whatever you have in the fridge instead!

 

The Steps

For grilled teriyaki chicken: marinate chicken cutlets in ~1/3 cup Soy Vey, and grill chicken on high for 3 minutes per side. Slice grilled chicken in bite-sized strips.

For steamed sticky rice: follow directions according to container!

For veggies: Pre-cut all veggies before you begin the cooking process! In a large pot, add 2/3 cup Soy Vey, sesame oil, onion, garlic, ginger, and hot pepper flakes. Sauté on medium heat for 3-4 minutes.

Add broccolini. Sauté for 2-3 minutes.

Now add carrots, and sauté for another 2-3 minutes.

Add grilled chicken and red pepper, and sauté for another 2-3 minutes.

Add snow peas and celery, and sauté for another 2-3 minutes.

Finally, add mushrooms and cashews, and sauté for another 2-3 minutes. Add more soy vey if the stir fry seems dry!

Tip: this order of veggie adding is important, because you want to cook the “crunchiest” veggies longer than the softer ones, so the texture turns out perfectly at the end of the sautéing process! If you decide to use other veggies than the ones listed above, I’d recommend keeping this “texture tip” in mind!

To plate, make a bed of desired amount of rice, top with sauté mixture. Drizzle a dash of soy and more hot pepper flakes, if desired. Cheers to healthy and happy!

 

The Steps with Pictures

Tip: substitute any other veggies you like or have on hand! 

For grilled teriyaki chicken: marinate chicken cutlets in ~1/3 cup Soy Vey, and grill chicken on high for 3 minutes per side. Slice grilled chicken in bite-sized strips.

For steamed sticky rice: follow directions according to container!

For veggies: Pre-cut all veggies before you begin the cooking process! In a large pot, add 2/3 cup Soy Vey, sesame oil, onion, garlic, ginger, and hot pepper flakes. Sauté on medium heat for 3-4 minutes.

Add broccolini. Sauté for 2-3 minutes.

Now add carrots, and sauté for another 2-3 minutes.

Add grilled chicken and red pepper, and sauté for another 2-3 minutes.

Add snow peas and celery, and sauté for another 2-3 minutes.

Finally, add mushrooms and cashews, and sauté for another 2-3 minutes. Add more soy vey if the stir fry seems dry!

Tip: this order of veggie adding is important, because you want to cook the “crunchiest” veggies longer than the softer ones, so the texture turns out perfectly at the end of the sautéing process! If you decide to use other veggies than the ones listed above, I’d recommend keeping this “texture tip” in mind!

To plate, make a bed of desired amount of rice, top with sauté mixture. Drizzle a dash of soy and more hot pepper flakes, if desired. Cheers to healthy and happy!

 

 

 

 

 

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