Mandarin Cashew Chicken
Ingredients
- 1/2 cup syrup, reserved from mandarin oranges (see below)
- 1/4 cup chicken broth
- 2 Tbsp sugar
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp cornstarch
- 1 tsp rice wine vinegar
- 1 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1 1/2 pound boneless skinless chicken breasts, cut into thin 2 inch strips
- 4 Tbsp oil, divided
- 2 cup fresh broccoli flowerettes
- 1 tsp each: minced fresh garlic and ginger root
- 1 (8 oz) can water chestnuts, drained
- 4 green onions, diagonally sliced
- 1 (11 oz) can mandarin orange slices, syrup drained and reserved for sauce
- 1 cup roasted cashews
Instructions
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 Tbsp 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 Tbsp 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. Serves 6