Orange Cashew Chicken Recipe

Orange Cashew Chicken (loosely based on recipe from Taste of Home Magazine)

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I generally use less chicken and more veggies)
• 2 medium carrots, sliced
• 2 zucchini sliced
• 1 chopped onion
• 1 head broccoli florets
• Any other veggies that are in the fridge (green beans, peas, frozen corn, mushrooms, celery, pineapple etc)
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• ½ teaspoon garlic powder
• 1 cup chicken broth
• 1/4 cup orange marmalade (could also use honey for non-orange flavor)
• 3 tablespoons soy sauce
• 1/4 to 1/2 cup salted cashews
• 2 tablespoons sesame seeds
• Hot cooked rice

Directions
• In a large skillet or wok, stir-fry the chicken in oil for 8-10 minutes or until chicken is no longer pink. Remove chicken and cook the veggies, carrot and onion first, then add softer veggies. Add chicken back to pan and reduce heat.
• In a small bowl, combine the cornstarch, ginger, garlic powder, chicken broth, marmalade and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews, sprinkle with sesame seeds. Serve with rice.

-If you like really sweet stuff (like honey and orange marmalade are not enough) you can add a few tablespoons of maraschino cherry juice to the sauce. It turns it into a pretty pink color and tastes a lot like Sweet and Sour chicken, especially if you add pineapples to the stir fry. I’m generally not big on sweet meats, but my family loves it.
-I cook up a huge batch of this each time I make it, we eat the leftovers for lunch the next day.