Name: 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

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