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1
Cook rice in water or stock or as directed on package.
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2
Rinse chicken and dry well with paper towel.
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3
Coat chicken well with hoisin sauce.
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4
Roll in wheat germ or bread crumbs until well coated.
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5
Spray fry pan with veggie oil.
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6
Brown chicken until cooked through.
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7
Cool slightly, cut into bite size pieces.
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8
Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
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9
Add cashews to cookie sheet for the last 3 minutes of baking time.
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10
Set aside and keep warm.
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11
In a small bowl, whisk together broth, teriyaki sauce, hoisin sauce and cornstarch, until well blended, set aside.
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12
Heat sesame oil in large fry pan over medium high heat until hot but not smoking.
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13
Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
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14
Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
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15
Fold in chicken, sprinkle with cashews.
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16
Serve at once over hot rice, Garnish with lemon wedges.
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17
To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
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18
Start by placing nuggets in oven on cookie sheet at 400F, etc--the taste will be different, not as Asian.
