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Prep Time: 240 Minutes Cook Time: 25 Minutes |
Ready In: 265 Minutes Servings: 4 |
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The chicken breast may be sliced into thirds instead of cubes if desired This complete recipe may be doubled. Serve over cooked rice. Ingredients:
3 tablespoons soy sauce |
1 tablespoon lemon juice |
1 tablespoon fresh minced garlic |
1/4 cup unsweetened orange juice |
1/4 teaspoon black pepper |
1/3 cup flour |
1/4 teaspoon black pepper |
4 large boneless skinless chicken breasts (cut into bite-size pieces) |
2 tablespoons oil |
1 tablespoon butter |
1/3 cup hoisin sauce |
1/3 cup unsweetened orange juice |
1 (11 ounce) can mandarin oranges |
1 small green onion, chopped |
1/3 cup toasted cashews (can use more or use peanuts) |
Directions:
1. In a large bowl mix together 3 tablespoons soy sauce, lemon juice, 1-2 teaspoon fresh minced garlic, 1/4 cup orange juice; add in the chicken cubes, toss to coat and refrigerate for 4-6 hours (no longer than 6 hours).
2. Remove the chicken from the bowl then discard marinade (shake off any excess marinade from the chicken).
3. Mix together flour and 1/4 teaspoon black pepper, then add in the chicken cubes and toss to coat with the flour mixture.
4. In a skillet heat butter with oil over medium heat; add in chicken cubes (in batches) and fry until the chicken is cooked through then remove to a plate or bowl.
5. To the skillet add in hoisin sauce, 1/3 cup orange juice and green onion to the skillet and continue cooking over medium-low heat stirring with a wooden spoon to remove any browned bits from the bottom of the skillet .
6. Add the chicken back to the skillet along with mandarin orange segments and toasted cashews; toss until heated through.
7. Serve over rice.
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