Orange-Cashew Chicken - cooking recipe

Ingredients

1 lb. boneless chicken breast
1/2 c. Kikkoman teriyaki baste and glaze
2 Tbsp. orange juice
2 Tbsp. dry white wine
2 Tbsp. vegetable oil
1 green pepper, cut into thin strips
1/2 c. diagonally-sliced celery
1 (11 oz.) can Mandarin oranges, drained
1/2 c. roasted cashews

Preparation

Cut chicken into thin slices.
Combine teriyaki baste and glaze, orange juice and wine; set aside.
Heat oil in hot wok or large skillet over medium heat.
Add chicken, green pepper and celery; stir-fry 3 to 4 minutes.
Pour in baste and glaze mixture; cook and stir until chicken and vegetables are coated with sauce. Remove from heat.
Stir in orange segments and cashews.
Serve immediately.