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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).

 


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