This is another delicious dish from The Cactus Club that my friends and I all love. I found this recipe that someone created based on the dish from the restaurant. With some minor tweaks I have to say I am really quite pleased with how this turned out.
I hope you enjoy this as much as we do!
Chicken Teriyaki Rice Bowl
Prep time: 10 minutes
Cook time: 20 minutes
2 chicken breasts, cut into bite-size pieces
Vegetables for your stir fry (I used carrots, mushrooms, bell peppers, red onion, and broccoli)
Cashews (or peanuts, any nut you like in stir fry)
Sesame oil for sautéing everything
2-3 cloves garlic, minced
Teriyaki sauce, or the following:
3 tbsp low-sodium soy sauce
3 tbsp hoisin sauce
3 tbsp sweet chili sauce
1 tbsp corn starch, mixed with 1/4 cup water
1/2 cup water
(Simmer the above ingredients on low for 5 minutes)
Heat sesame oil in pan over medium heat. Add chicken; when about half-way cooked, add hard vegetables (carrots, broccoli, etc); sauté 5 minutes. Add soft vegetables and sauté until soft and chicken is cooked. Add sauce, and heat through.
Serve on rice, with spicy yogurt.