Cantonese Sweet & Sour Chicken

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Title: Cantonese Sweet & Sour Chicken
Categories: Main dish, Poultry, Stir-fry
Yield: 4 servings

1 Whole chicken breast
-- skinned and boned
1 tb Cornstarch
1 tb Kikkoman Soy Sauce
1 ts Minced fresh ginger root
1 cn Mandarin orange segments
-- (11 oz.)
2/3 c Kikkoman Sweet & Sour Sauce
2 tb Vegetable oil; divided
1/2 lb Fresh snow peas; trimmed
5 Green onions & tops
-- thinly sliced
1/2 c Unsalted roasted cashews

Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken;
let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain mandarin
oranges. Blend reserved syrup with sweet & sour sauce; set aside. Heat 1
Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken
and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan.
Add snow-peas; stir-fry 1 minute. Add green onions; stir-fry 30 seconds
longer. Add chicken, cashews and sweet & sour sauce mixture; cook,
stirring, until all ingredients are coated in sauce. Gently stir in
mandarin oranges; heat through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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