stir-fried cashew chick’n
- 1/2 cup vegetable broth
- 1/2 cuporange juice
- 1 Tbsporange zest
- 1 1/2 Tbsprice vinegar
- 1 Tbspsoysauce
- 1/2 Tbsp fresh ginger, grated
- 1/8 tspcayenne powder
- 5 tspcooking oil
- 1 pkggardein chick'n scallopini or teriyaki chick'n strips (no sauce)
- 2garlic cloves, minced
- 1red bell pepper, thinly sliced
- 1green pepper, chopped or sliced
- 1 Tbspcornstarch
- 2 green onions, sliced
- 1 cupbroccolini
- 1/2 cupunsalted raw cashews
- 4 cupscooked rice
- 1 cuporange slices for garnish
In large container, whisk together broth, orange juice, orange zest, rice vinegar, soy sauce, ginger, and cayenne until fully incorporated. Set aside.
Heat wok or large skillet over medium-high heat. Add 3 tsp cooking oil, and add frozen chick’n scallopini or teriyaki chick'n strips. Cook for 2-3 minutes on each side until well caramelized and crispy; remove chick’n scallopini from wok, tear into pieces, and set aside.
Clean wok or skillet and return to medium-high heat. Add remaining 2 tsp oil, garlic and peppers; cook 1 minute. Stir cornstarch into orange sauce and add to wok or skillet along with veggies, cashews, and cooked chick’n scallopini; cook until sauce has thickened, about 2 minutes.
Serve with orange slices and rice.