This recipe for honey-glazed cashew chicken stir-fry is from the folks at Pillsbury… I got in from their soft cover book “Easy Meals for 2” … it’s very easy and delicious…. I adapted it slightly by adding mandarin oranges.
I used mandarin orange slices from Delmonte Sun Fresh Mandarin Orange Slices in Light Syrup in the jar…. You can usually find it in the refrigerated section of the produce section of your grocery store…. They are delicious in so many things… like salads and recipes like this one…. they’re great to eat by themselves too ….they stay fresh for a long time so there is usually never any waste.
This recipe can easily be doubled or tripled for larger families.
I really like Chinese food… but… unfortunately… I have to watch the fat, salt and msg, etc…. so we simply don’t eat out much anymore… I can cook the same meals better and healthier at home. This recipe is a prime example.
I hope you enjoy it!
Honey-Glazed Cashew Chicken Stir-Fry Recipe:
All you need:
1 cup uncooked instant rice
1 cup water
¾ cup orange juice
¼ cup honey
1 tablespoon cornstarch
½ teaspoon salt
1 tablespoon vegetable oil
2 large boneless skinless chicken breasts, cut into bite size strips
1 cup ready to eat baby cut carrots, cut in half length wise
1 small onion, thinly sliced
1 clove garlic, minced
1 cup Green Giant frozen sugar snap peas
¾ to 1 cup mandarin orange slices (amount to your taste)
1/3 cup whole cashews
All you need to do:
Cook the rice according to package directions.
In a small bowl, combine the orange juice, honey, cornstarch and salt until well blended. Set aside.
In a large non-stick skillet or wok, heat oil over medium high heat.
Add the chicken , carrots, onion and garlic.
Cook, stirring constantly, for about 7-9 minutes. (Chicken should no longer be pink inside)
Stir in the sugar snap peas.
Cover and cook for another 6-8 minutes, stirring occasionally, until vegetables are crisp-tender. (If using fresh sugar snap peas, you need to use your judgement as to how long to cook them... you want them tender but with some crisp left in them)
Stir the orange juice mixture and add to the skillet.
Cook and stir for 1-2 minutes or until mixture thickens.
Stir in the mandarin orange slices and cashews.
Serve over rice.
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