Cashew Mushroom and Broccoli



  • 1 tablespoon olive oil
  • 1/2 cup kikkoman teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 + 1/2 tablespoon brown sugar
  • 1 garlic clove, minced
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 1 onion, chopped
  • green onions, chopped
  • 3/4 cup cashews
  • 4 cups cooked rice


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and saute for 1 minute. Add broccoli, onion, and mushrooms and saute until tender.
  2. In a small bowl, combine teriyaki sauce, brown sugar, and cornstarch.
  3. Add teriyaki sauce mixture to veggies and cook for another 1 to 2 minutes.
  4. Remove from heat and stir in cashews and green onions.
  5. Serve over cooked rice.

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