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Orange Cashew Chicken Recipe
|Boneless chicken breasts||1 Pound|
|Teriyaki baste & glaze||1⁄2 Cup (8 tbs)|
|Orange juice||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Green pepper||1 , cut into thin strips|
|Diagonally sliced celery||1⁄2 Cup (8 tbs)|
|Canned mandarin orange segments||11 Ounce (Drained)|
|Roasted cashews||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1542 Calories from Fat 589
% Daily Value*
Total Fat 68 g105%
Saturated Fat 11.8 g59.2%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 1732.6 mg72.2%
Total Carbohydrates 110 g36.5%
Dietary Fiber 6.6 g26.2%
Sugars 70.3 g
Protein 119 g238.6%
Vitamin A 30.5% Vitamin C 394.6%
Calcium 15.7% Iron 47%
*Based on a 2000 Calorie diet
Combine teriyaki baste & glaze, orange juice and wine; set aside.
Heat oil in hot wok or large skillet over medium heat.
Add chicken, green pepper and celery; stir-fry 3 to 4 minutes.
Pour in baste & glaze mixture; cook and stir until chicken and vegetables are coated with sauce.
Remove from heat; stir in orange segments and cashews.