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Mandarin Cashew Chicken's picture
For sauce
  Syrup 1⁄2 Cup (8 tbs) (reserved from mandarin oranges)
  Chicken broth 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
For chicken and vegetables
  Soy sauce 1 Tablespoon (La Choy)
  Cornstarch 1 Tablespoon
  Boneless skinless chicken breasts 1 1⁄2 Pound, cut into thin 2 inch strips
  Oil 4 Tablespoon, divided (Wesson)
  Fresh broccoli florets 2 Cup (32 tbs)
  Minced fresh garlic 1 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Soy sauce 1 1⁄2 Tablespoon (La Choy)
  Cornstarch 1 1⁄2 Tablespoon
  Rice vinegar 1 Teaspoon
  Canned sliced water chestnuts 8 Ounce, drained (1 can, La Choy)
  Green onions 4 , diagonally sliced
  Canned mandarin orange slices 11 Ounce, syrup drained and reserved for sauce (1 can)
  Roasted cashews 1 Cup (16 tbs)

In small bowl, combine sauce ingredients; set aside.
In medium bowl, combine soy sauce and cornstarch; mix well.
Add chicken; toss gently to coat.
In large nonstick skillet or wok, heat 3 tablespoons oil.
Add half of chicken mixture; stir-fry until chicken is no longer pink in center.
Remove chicken from skillet; set aside.
Repeat with remaining chicken mixture.
Heat remaining 1 tablespoon oil in same skillet.
Add broccoli, garlic and ginger; stir-fry 2 minutes.
Stir sauce; add to skillet with water chestnuts and green onions.
Cook, stirring constantly, until sauce is thick and bubbly.
Return chicken to skillet with orange slices and cashews; heat thoroughly, stirring occasionally.

Recipe Summary

Stir Fried

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