Orange Cashew Chicken
|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)|
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.