Chicken, snow pea and cashew fried rice

What you need:

• 1 pound boneless, skinless chicken breasts, sliced thin
• 1/4 cup teriyaki sauce
• 3 tablespoons vegetable oil
• 3 scallions, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger (or an 1/8tsp dried ginger if you don't have fresh on hand)
  
• 8 ounces snow peas, trimmed
• 1/4 cup low-sodium chicken broth
  
• 4 cups cooked white rice (we used brown rice)
  
• 3 tablespoons chopped roasted cashews (added a ton more! I love cashews in chicken meals.)
  

What to do:

1. Marinade chicken in 2 Tbsp. teriyaki sauce in a bowl and set aside. Warm 1 1/2 Tbsp. vegetable oil in a wok or large nonstick skillet over high heat. Add chicken and cook, stirring, until no longer pink, 3 to 5 minutes. Transfer to a clean bowl.

2. Add scallions, garlic, ginger and remaining vegetable oil to wok and cook, stirring, until fragrant, about 1 minute. Add snow peas and chicken broth, cover and cook until tender, 2 to 3 minutes. Stir in rice, chicken and remaining 2 Tbsp. teriyaki sauce and cook, stirring, until rice is heated through, 1 to 2 minutes. Toss in cashews and serve.