stir-fried cashew chick’n

stir-fried cashew chick’n

yield: serves 4


stir-fried cashew chick’n

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ingredients

  • 1/2 cup vegetable broth
  • 1/2 cuporange juice
  • 1 Tbsporange zest
  • 1 1/2 Tbsprice vinegar
  • 1 Tbspsoysauce
  • 1/2 Tbsp fresh ginger, grated
  • 1/8 tspcayenne powder
  • 5 tspcooking oil
  • 1 pkggardein chick'n scallopini or teriyaki chick'n strips (no sauce)
  • 2garlic cloves, minced
  • 1red bell pepper, thinly sliced
  • 1green pepper, chopped or sliced
  • 1 Tbspcornstarch
  • 2 green onions, sliced
  • 1 cupbroccolini
  • 1/2 cupunsalted raw cashews
  • 4 cupscooked rice
  • 1 cuporange slices for garnish

stir-fried cashew chick’n

preparation

Sauce:
In large container, whisk together broth, orange juice, orange zest, rice vinegar, soy sauce, ginger, and cayenne until fully incorporated. Set aside.

Stir-Fry:
Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute.

Clean wok or skillet and return to medium-high heat. Add remaining 2 tsp oil, garlic and peppers; cook 1 minute. Stir cornstarch into orange sauce and add to wok or skillet along with veggies, cashews, and cooked chick’n scallopini; cook until sauce has thickened, about 2 minutes.

Serve with orange slices and rice.