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