Orange-Honey Cashew Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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The sweet honey-citrus sauce turns ordinary poultry into something special. I like to serve it with rice or riced potatoes, notes Raymonde Bourgeois of Swastika, Ontario. Ingredients:
1-1/4 cups orange juice, divided |
1 tablespoon lemon juice |
1/4 teaspoon salt |
dash pepper |
2 boneless skinless chicken breast halves (about 5 ounces each) |
1 to 2 teaspoons olive oil |
1/3 cup chopped onion |
1/4 cup honey |
1 teaspoon minced fresh parsley |
hot cooked rice |
1 tablespoon cornstarch |
2 tablespoons water |
3 tablespoons chopped salted cashews |
Directions:
1. In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
2. Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
3. Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews. Yield: 2 servings.
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