Orange Cashew Chicken

I love cashews.  I also love mandarin oranges.  And chicken.  Combine those with a sauce that’s a little salty and a little sweet, and you’ve got a winning dish that comes together in about 30 minutes or less.  We love to eat this for dinner in our house… My husband even claims that it is “Better than takeout!”, so I hope your family enjoys it, too.

Here is what you’ll need: chicken, celery, chicken broth, soy sauce, teriyaki sauce, mandarin oranges, cashews, and green onion.

In a large saucepan or wok, saute the chicken until cooked through, adding a little vegetable or canola oil if necessary.

Add celery and cook another minute.

Reserve 4 tablespoons of juice from the mandarin oranges.  Mix together the chicken broth, soy sauce, teriyaki sauce, and reserved juice.  This makes about 1 cup of liquid.  In our house, we like lots of sauce, so this is enough for us.  However, if you like sauce on the lighter side, you can easily halve the amounts and still have enough to coat the chicken mixture.

Add the sauce ingredients to the pan and bring to a boil.  Reduce the heat and simmer for about 5 minutes.

The sauce will thicken slightly.  If you prefer thicker sauce, dissolve a tablespoon of cornstarch in about 2 tablespoons of water and stir that in.  Let it bubble and thicken before stirring in the cashews and oranges.  Sprinkle with the green onion and serve over rice.

Recipe adapted from Taste of Home