Cashew Teriyaki Green Beans Recipes

Steps:

• Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Place green beans and bell pepper on center of foil sheet. Drizzle with teriyaki baste and glaze. Sprinkle with ginger; stir slightly to mix and coat vegetables. Wrap packet securely using double-fold seals, allowing room for heat expansion.
• When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 30 minutes or until vegetables are crisp-tender.
• Open packet carefully to allow steam to escape. Sprinkle with cilantro and cashews.

Steps:

• In a small bowl, combine teriyaki sauce and honey; set aside.
• In a large saute pan, melt butter over medium-high heat.
• Add pepper and onion, saute for 5 to 6 minutes, or until tender.
• Add beans, cashews, and teriyaki-honey mixture; toss gently until heated through.

Steps:

• In a sm bowl, mix teriyaki sauce, honey & butter. Set aside.
• Place water in a 6 qt saucepan. Bring to a boil. Add lemon juice & green beans. Boil until bright green (about 5 min).
• While the beans are cooking, put ice water in a bowl. When the beans are done cooking, drain them in a colander. Plunge them in the ice water & then drain them again. Set aside.
• Fry bacon in a lg skillet. Cook until crisp. Remove bacon & leave drippings. Dry bacon w/paper towels. Crumble it & set aside.
• Add the peppers & onions to drippings & sauté for 2 minute.
• Add beans, cashews & bacon to the skillet. Toss gently.
• Add teriyaki mixture & toss again. Cook on low until warmed thru (about 5 min).
• Easy to double for a larger crowd.

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

Steps:

• Cut chicken into 1/2 inch slices, then into 1 1/2 inch strips; toss with ginger in a small bowl.
• Heat oil in a wok or large skillet over medium high heat. Add chicken strips and stir fry 2 minutes. Add red pepper and stir fry an additional 4 minutes or until chicken is cooked through.
• Add teriyaki sauce and stir fry 1 minute. Stir in cashews. Serve over rice and garnish with cilantro.