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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.
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