Delicious citrus-glazed spicy-sweet chicken—add cashews for extra crunch!
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings (1 cup each)
Ingredients:
1/2 cup La Choy® Teriyaki Sauce
1/3 cup Knott's Berry Farm® Pure Orange Marmalade
1 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon Wesson® Vegetable Oil
1 pound boneless, skinless chicken breast or thighs, sliced into 2 x 1/2-inch slices
1 can (8 ounces) La Choy Bamboo Shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 tablespoon cornstarch
1 tablespoon water
1/2 cup cashews (optional)
1. Stir together teriyaki sauce, marmalade, crushed red pepper, and ginger in small bowl until blended well; set aside.
2. 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.
3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, about 1 minute. Top with cashews, if desired.