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Sweet Chili-Teriyaki Cashew Chicken

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Sweet Chili-Teriyaki Cashew Chicken
Recipe Serves 1
Minutes Prep 10
Minutes Cook 20
Total Minutes 30
Difficulty: easy


6 oz. bite-sized broccoli florets

2 scallions, thinly sliced with white and green parts separated 

¾ cup jasmine rice, cooked according to package instructions

1 lb boneless skinless chicken, cubed

2 Garlic Cloves, minced

1 tbsp minced ginger

3 Tbsp. Cornstarch

1/4c Annie Chun’s Sweet Chili Sauce

¼ c Teriyaki Glaze

⅓ c Roasted Salted Cashews

Salt & pepper to taste


Toss cubed chicken with salt, pepper and cornstarch until fully coated. Line a plate with a power towel and heat 2 tbsp refined avocado oil on a skillet over medium heat.


Once the oil is shimmering, add chicken to the hot pan and stir occasionally until golden brown on all sides (6-10 minutes, make sure you let the chicken crisp on each side before flipping). Using a slotted spoon, place the cooked and crisped chicken on the paper towel-lined plate to rest.


Gently wipe the pan and replenish with oil. Add the white parts of the scallions and broccoli for 2-4 minutes, until softened. Add ¼ cup water, garlic, and ginger. Stir once in a while until broccoli is tender and garlic/ginger is thoroughly combined, 5-8 minutes. If water evaporates before broccoli is tender, add more water 1/8c at a time, as needed. 


Stir in sweet chili sauce, teriyaki sauce, cashews, and crisped chicken. Bring to a rapid simmer and stir until thickened and all ingredients are coated.


Top with scallions and serve over rice. 

  • Sweet Chili

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