f the oil. Season the chicken with some salt and pepper
Cut chicken breast into 1
Peel and separate orange into sections and cut each section in half. In a large bowl, combine orange, chicken, pea pods, red pepper and onion rings.
Place cubed chicken in crock pot. Add sliced onion, salt ,& peppercorns then top with water & orange marmalade.Stir to combine ingredients.
Cook on low 6-8 hours.
Serve over rice topped with chopped cashews.
Note: The peppercorns give a great flavor while cooking however I pick them out when its done because they are too strong to eat whole.
Stir together orange juice, soy sauce and ginger root. Add chicken. Let stand 30 minutes at room temperature. Drain chicken. Reserve sauce. Saute chicken in olive oil. Stir together reserved sauce and cornstarch. Stir into pan and heat until thick and bubbly. Stir in orange sections and cashews.
In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
Reduce heat.
In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in cashews.
Serve over hot rice.
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.
an with parchment paper. Brush chicken with curry paste. Roll in
Reserve 2 tablespoons of orange juice.
Mix with soy sauce. Set aside.
Heat 2 tablespoons of oil.
Add chicken, cashews and garlic.
Cook 2 minutes on hot heat.
Remove chicken and cashews. Heat remaining oil in the same pan.
Add onion and snow peas. Stir-fry 3 minutes.
Put chicken and cashews back in pan.
Stir in sauce.
Cook long enough to coat with sauce.
Add mandarin oranges. Heat through.
Serve over rice.
hile rice cooks, make the chicken.
Heat large skillet over
then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both
Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
Whisk until thickened.
This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the \"BEST\" Springfield-Style Cashew Chicken in America since 1982. Period.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ngredients for the marinade. Add chicken and marinate for 15 to
Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, hot mustard and red pepper flakes in a small mixing bowl.
Set aside.
In a medium skillet heat oil.
Cook chicken until done and remove from heat.
Set aside.
Reduce heat and add celery; cook 1 minute.
Add squash, zucchini and 2 tablespoons water.\tCook until softened, about 5 minutes.
Add red peppers and cooked chicken.
Then add sauce and allow to simmer on low heat until sauce is thickened and bubbly.
Serve over rice if desired.
In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.
ish or bowl, flour cubed chicken and allow to stand in
arge bowl.
Add the chicken pieces to the marinade.
Combine chicken strips, orange juice, and 1 teaspoon cornstarch