Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless Chicken Breasts

  2. 1 Tbls. Oil

  3. 1 cup Cashew Halves TERIYAKI SAUCE :

  4. 6 Tbls. Lemon Juice

  5. 3 Tbls. Soy Sauce

  6. 1 tsp. minced Garlic

  7. 1 scant Tbls. Granulated Sugar

  8. 1/4 tsp Ground Ginger

  9. 1 Tbls. Cornstarch

  10. 1 Tbls. Cold Water

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy skillet. Saute chicken over moderate heat for 3 to 4 minutes until lightly browned. Combine lemon juice, soy sauce, garlic, sugar and ginger. Add ¼ cup water. Pour over chicken breasts. Simmer, covered for 25 to 30 minutes. Cook the first 15 minutes breast side down. Add a little more water, if necessary. Combine cornstarch and cold water. Remove chicken. Stir in dissolved cornstarch. Stir and bring to a boil. Cook for a minute until thickened. Add cashews. Spoon sauce over chicken breasts and serve.


Send feedback