Orange-Glazed Chicken
Delicious citrus-glazed spicy sweet chicken...add cashews for extra crunch
20
Prep Time
20
Total Time
4
Servings
10
Ingredients
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Ingredients

  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 1/3 cup orange marmalade
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (8 oz each) La Choy® Sliced Bamboo Shoots, drained
  • 1 medium red bell pepper, seeded, cut into thin strips
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup cashews, optional

Directions

  1. Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in small bowl until well blended; set aside.
  2. Heat oil in large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.
  3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, about 1 minute. Top with cashews, if desired.

Nutrition Facts

Serving Size4 servings (1 cup each)
Calories335

View Complete Nutrition Information

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Orange-Glazed Chicken

Delicious citrus-glazed spicy sweet chicken...add cashews for extra crunch
20
Prep Time
20
Total Time
4
Servings
10
Ingredients
starstarstarstarstar

Ingredients

  • 1/2 cup La Choy® Teriyaki Marinade & Sauce
  • 1/3 cup orange marmalade
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pound boneless skinless chicken breasts or thighs, cut into 2x1/2-inch slices
  • 1 can (8 oz each) La Choy® Sliced Bamboo Shoots, drained
  • 1 medium red bell pepper, seeded, cut into thin strips
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup cashews, optional

Directions

  1. Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in small bowl until well blended; set aside.
  2. Heat oil in large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.
  3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens, about 1 minute. Top with cashews, if desired.
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