In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, onions, 2 tablespoons teriyaki and garlic. Stir-fry until chicken is cooked through; remove from skillet. Set aside.
Add remaining oil to skillet. Pour in egg; when set turnover and continue cooking until completely set (about 1-2 minutes). Remove from skillet and chop; set aside.
Add rice, chicken, peas & carrots, red pepper flakes and remaining teriyaki sauce to skillet. Stir-fry until heated through; stir in cooked eggs and cashews. Serve immediately.
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