4 boneless, skinless chicken breasts, trimmed and cut into bite size pieces
3 tablespoons soy sauce
3 tablespoons orange juice
1 tablespoon crushed red pepper flakes
2 cups cashews
3 cloves of garlic, chopped
3 tablespoons fresh ginger, chopped
1 tablespoon olive oil
1 green pepper, thinly sliced
1 red pepper, thinly sliced
4 carrots, thinly sliced
4 green onions thinly sliced
2 Cups cooked white or brown rice OR Salad
Instructions
place chicken in a large bowl. Add soy sauce, orange juice, and pepper flakes.
Cover and refridgerate for several hours
place cashews in skillet for about 5 minutes until warm, pour into a bowl and set aside
Saute garlic and ginger in olive oil until browned and fragrant. Add chicken and juices to garlic and ginger and stir fry until brown and no longer pink in the middle. Pour into a bowl and set aside.
Add another tablespoon olive oil to skillet and add vegetables. stir fry until crisp-tender add chicken back into skillet with vegetables. Add 3 tablespoons orange juice, and 3 tablespoons soy sauce and bring to a boil for 1 minute. Stir cashews into chicken and vegetables.
Serving
Suggestions
Serve over Rice or Salad
Originally Submitted
10/1/2010
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