- Split rice, carrots, celery, chili and ginger into two bowls.
- Neatly place half the chicken in each bowl.
- Sprinkle with scallion, cilantro and cashew, and drizzle with teriyaki sauce.
- Combine tamari, 1/4 cup water, sweet rice wine, light brown sugar, sugar, garlic and ginger in a saucepan on medium heat until sugar is dissolved.
- In a small bowl, mix cornstarch and 1 tablespoon of water. Add mixture to sauce and simmer until thickened.
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