Ingredients
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
10
frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4
cup cashew pieces
2
teaspoons oil
1
(9-oz.) pkg. frozen sugar snap peas
1
(8-oz.) can whole water chestnuts, drained, quartered
1
(8-oz.) can sliced bamboo shoots, drained
1
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons teriyaki sauce
2
tablespoons hoisin sauce
1
tablespoon cornstarch
Preparation
Cook rice in water as directed on package.
Meanwhile, heat oven to 400°F. Place chicken in single layer on ungreased cookie sheet. Bake at 400°F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.
Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.
