Orange-Cashew Chicken

1. 1

   Cut chicken into thin slices.

2. 2

   Combine teriyaki baste and glaze, orange juice and wine; set aside.

3. 3

   Heat oil in hot wok or large skillet over medium heat.

4. 4

   Add chicken, green pepper and celery; stir-fry 3 to 4 minutes.

5. 5

   Pour in baste and glaze mixture; cook and stir until chicken and vegetables are coated with sauce. Remove from heat.

6. 6

   Stir in orange segments and cashews.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.