| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cantonese |
Main dish, Poultry, Stir-fry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken breast skinned and boned |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Kikkoman Soy Sauce |
| 1 |
ts |
Minced fresh ginger root |
| 1 |
cn |
Mandarin orange segments (11 oz.) |
| 2/3 |
c |
Kikkoman Sweet & Sour Sauce |
| 2 |
tb |
Vegetable oil; divided |
| 1/2 |
lb |
Fresh snow peas; trimmed |
| 5 |
|
Green onions & tops thinly sliced |
| 1/2 |
c |
Unsalted roasted cashews |
INSTRUCTIONS
Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken;
let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain mandarin
oranges. Blend reserved syrup with sweet & sour sauce; set aside. Heat 1
Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken
and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan.
Add snow-peas; stir-fry 1 minute. Add green onions; stir-fry 30 seconds
longer. Add chicken, cashews and sweet & sour sauce mixture; cook,
stirring, until all ingredients are coated in sauce. Gently stir in
mandarin oranges; heat through.
Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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