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Mandarin Cashew Chicken

1/2 cup syrup, reserved from mandarin oranges (see below)
1/4 cup chicken broth
2 Tbsp sugar
1 1/2 Tbsp soy sauce
1 1/2 Tbsp cornstarch
1 tsp rice wine vinegar

1 Tbsp soy sauce
1 Tbsp cornstarch
1 1/2 pounds boneless skinless chicken breasts, cut into thin 2 inch strips
4 Tbsp oil, divided
2 cup fresh broccoli flowerettes
1 tsp each: minced fresh garlic and ginger root
1 (8 oz) can water chestnuts, drained
4 green onions, diagonally sliced
1 (11 oz) can mandarin orange slices, syrup drained and reserved for sauce
1 cup roasted cashews

In small bowl, combine sauce ingredients; set aside. In medium
bowl, combine soy sauce and cornstarch; mix well. Add chicken;
toss gently to coat. In large nonstick skillet or wok, heat 3 Tbsp
oil. Add half of chicken mixture; stir-fry until chicken is no
longer pink in center. Remove chicken from skillet; set aside.
Repeat with remaining chicken mixture. Heat remaining 1 Tbsp oil
in same skillet. Add broccoli, garlic and ginger; stir-fry 2
minutes. Stir sauce; add to skillet with water chestnuts and green
onions. Cook, stirring constantly, until sauce is thick and bubbly.
Return chicken to skillet with orange slices and cashews; heat
thoroughly, stirring occasionally.

Serves 6


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