Mandarin Cashew Chicken
|Syrup||1⁄2 Cup (8 tbs) (reserved from mandarin oranges)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|For chicken and vegetables|
|Soy sauce||1 Tablespoon (La Choy)|
|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.