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1. Prepare the rice as directed on the package.
2. Preheat the oven to 400 degrees F.
3. On an ungreased baking sheet, place the chicken strips evenly in a single layer.
4. Bake for 10 to 15 minutes or until the strips are crisp and thoroughly heated.
5. Add the cashews to the baking sheets during the last 3 minutes of baking time.
6. In a large skillet over medium heat, heat the oil.
7. Add the snap peas and cook for 3 minutes or until crisp tender, stirring constantly.
8. Add the water chestnuts and bamboo shoots.
9. Combine the chicken broth, teriyaki sauce, hoisin sauce and cornstarch in a small bowl.
10. Stir well to combine.
11. Add the sauce mixture to the vegetables and cook until the mixture thickens and boils, occasionally stirring.
12. Fold the chicken into the sauce mixture and sprinkle with cashews.
13. Serve the mixture over the rice.
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