Mandarin Cashew Chicken

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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

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