Teriyaki Cashew Chicken

½ lb. green beans, cut diagonally

1 ½ lb. boneless, skinless chicken breasts, shredded

1 c. raw cashews

10 oz. San-J Teriyaki Sauce

½ c. peanut oil

Shredding and marinating the chicken:

Cut slightly frozen chicken breasts into 3 layers, cut into 1 ¼ inch strips. Shred strips of chicken. Add enough San-J Teriyaki Sauce to cover shredded chicken and marinate for at least 30 minutes.

Stir-fry:

Drain chicken and reserve teriyaki sauce. Heat the wok to high. Drizzle peanut oil and add chicken. Cook the chicken, stirring constantly until each piece turns white, about 30 seconds. Pour in reserved San-J Teriyaki sauce. Lower heat slightly and let sauce come to a boil. Add green beans and more oil if necessary. Cook for 45 seconds. Add cashews. Stir to coat all ingredients. Cook for 30 seconds or until all ingredients are hot. If needed, add a little more San-J Teriyaki sauce. Remove from heat and serve. Serves 4.