Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice.
INGREDIENTS (for 4 servings):
- 1/4 cup all-purpose flour
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/3 cup hoisin sauce
- 1/3 cup orange juice
- 1 (11 ounce) can mandarin oranges, drained
- 1 tablespoon chopped green onions
- 1/4 cup chopped cashews
Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.