Orange Cashew Chicken Recipe
Orange cashew chicken is a glazed chicken recipe. Fruited with orange juice to taste, the chicken slices are cooked with teriyaki baste and white wine. Stir fried in a wok with vegetables, the chicken is served with orange segments and roasted cashews.
Ingredients
| Boneless chicken breasts | 1 pound | |
| Teriyaki | 1/2 Cup (16 tbs) | |
| Orange juice | 2 Tablespoon | |
| Dry white wine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Green pepper | 1 To taste, cut into thin strips | |
| 1/2 cup diagonally sliced celery | ||
| Mandarin orange segments | 1 Can (10oz), drained | |
| Cashews | 1/2 Cup (16 tbs), roasted | |
Directions
Cut chicken into thin slices.
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.
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.
Chef
