TERIYAKI CHICKEN AND VEGETABLES

Prep: 5 minutes
Cook: 15 minutes

Servings: 4

8 boneless, skinless chicken tenderloins
3 tbsp vegetable oil
1 pkg (8 oz) raw broccoli florets
1/2 cup water
1 can (15 oz) baby corn or straw mushrooms, drained
2/3 cup bottled thick teriyaki sauce
1/2 cup cashews or peanuts

1. Rinse frozen chicken tenderloins with cold water and pat dry with paper towels.
2. Heat oil in a large nonstick skillet or wok over high until hot, but not smoking. Stir fry broccoli 2 minutes or nuntil crisp tender. Transfer to bowl
3. Add chicken and water to skillet. Cover, cook over medium heat 8 minutes or until chicken is done (internal temp 170 degrees F)
4. Return broccoli to pan along with corn, teriyaki sauce and cashews. Stir-fry over high heat 2 minutes or until heated through.