Friday, May 6, 2011

Orange Cashew Chicken {MYOTO}

This is another MYOTO meal, our {lighter} version of orange cashew chicken. I used fresh orange juice and zest to brighten the flavors and add sweetness. Add whatever vegetables you like, broccoli, snow peas or asparagus would be great too. Enjoy!

Recipe (Serves 4)
olive oil
8 boneless skinless chicken tenders (or 3-4 chicken breasts)
salt and pepper
1 red bell pepper, cubed
1 small onion, diced
3 cloves garlic, minced
2-3 small zucchini, slided (or any other veggie you like)
1 tablespoon fresh grated gingerroot
1/2 cup Hoisin sauce
zest and juice of 1/2 of a large orange
1/2 tablespoon Sriracha sauce (or your favorite hot sauce)
2 Tablespoons Reduced sodium Tamari
1/2 cup low sodium chicken broth
2 tablespoons Potato Starch Flour (or all purpose flour)
1/2 cup toasted plain cashews
sliced scallions or cilantro for garnish

1. Season chicken lightly with salt and pepper and place seasoned side down in a large skillet over medium-high heat, season the other side lightly. Sauté until cooked through to an internal temperature of 165'F about 5 minutes, remove from heat and set aside.
2. Add a drizzle of olive oil to the same pan and add the bell pepper, onion, garlic, gingerroot and zucchini and saute until tender about 5 minutes.
3. In a measuring cup mix together the hoisin sauce, orange juice, orange zest, Sriracha, tamari and chicken broth.
4. Once the chicken has rested for a couple minutes, cube into bite sized pieces and return to the vegetable mixture. Sprinkle the flour over the chicken and veggies then pour sauce mixture over and reduce heat to medium. Stir frequently until sauce thickens. Serve over Jasmine rice or brown rice sprinkled with cashews and scallions or cilantro.

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