• 2.5 lbs chicken tenderloins
• 2 T minced ginger (jarred)
• salt pepper
• 21 oz jar teriyaki
• 3 broccoli crowns
• 1 onion
• cashews
• 1 green pepper
• 2 c jasmine rice
• 1 stick butter
• fresh cilantro

Marinate chicken in aprox half a jar of teriyaki for at least hours. Cook the rice and add 4 T butter while it’s cooking. Melt about 2 T butter in cast iron chicken fryer. Brown the chicken. In separate cast iron pan, brown the vegetables in 2 T butter. Add veggies to chicken, with ginger and lots of fresh cilantro, salt pepper.