Orange-Glazed Chicken
1/2 cup teriyaki sauce
1/3 cup orange marmalade
2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken, sliced into 2 x 1/2-inch
slices
1 can (8 oz.) bamboo shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 Tbsp. corn starch
1 Tbsp. water
1/2 cup cashews (optional) |
Stir together teriyaki sauce, marmalade,
crushed red pepper, and ginger in small bowl until well
blended; set aside. Heat oil in large skillet or wok over
high heat. Cook and stir chicken about 4 minutes or until
no longer pink. Stir in bamboo shoots and peppers. Add prepared
sauce to skillet. Stir together cornstarch and water until
smooth; add to skillet. Cook until heated through and sauce
thickens. Top with cashews, if desired. Makes 4 servings
(1 cup each).
