Teriyaki Chicken Rice Bowl

• 3 tablespoons teriyaki sauce
• 2 tablespoons peanut oil (preferably roasted)
• 4 cups baby spinach (about 2 ounces)
• 8 ounces sugar snap peas, trimmed and halved
• 1 orange bell pepper, cut into strips
• 1 10 -ounce container yellow and/or red cocktail tomatoes, quartered
• 4 scallions, thinly sliced
• 1/2 cup fresh basil leaves, thinly sliced
• 2 cups shredded rotisserie chicken (skin removed)
• 1/2 cup salted roasted cashews, roughly chopped
• Kosher salt and freshly ground pepper
• 2 cups cooked brown rice (thawed if frozen)

1. Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth.
2. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
3. Warm the rice in the microwave.
4. Serve topped with the chicken-vegetable salad.
5. Photograph by Justin Walker

teriyaki sauce, peanut oil, baby spinach, sugar snap peas, orange bell pepper, tomatoes, scallions, fresh basil, rotisserie chicken, cashews, kosher salt, brown rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/teriyaki-chicken-rice-bowl.html (may not work)