
INGREDIENTS
2/3 cup unsalted cashews
2 Cloves of fresh garlic, minced
1 Tbsp. Soy sauce
1 in. square of ginger (peeled and quartered)
1 Tbsp. Cornstarch
1 1/2 lb. Chicken thighs (Boneless & skinless cut into 1” cubes)
2 Scallions, Peeled and sliced
1/4 Cup Sesame oil
8 oz. Canned water chestnuts (drained and sliced)
1 Med. Red bell pepper (seeded and sliced)
8 oz sliced mushrooms
Sauce:
1/4 Cup soy sauce
1 Tsp. Cornstarch
2 Tbsp. Dry Sherry
2 Tbsp. Cider Vinegar
2 Tbsp. Texas Gourmet Jalapeno Kiwi Jelly
1 Cup Tangerine Orange Juiced
PREPARATION
Lightly heat wok or skillet to medium heat, add sesame oil, then garlic, and ginger. Then add chicken thighs, let cook 2-3 min. Remove Chicken from heat, add water chestnuts, bell peppers, and mushrooms. Toss lightly until mushrooms are aldente, add dry sherry, soy sauce, cornstarch, orange juice, and jalapeno kiwi jelly stirring constantly, allow sauce to thicken in pan. Add chicken back to pan with vegetables. Stir until combined, 1-2 minutes. Serve over hot white rice. Top with Cashews.
Bon Appétit!
Main Courses
BEEF FAJITAS
CAJUN MEATLOAF W/ SWEET & SPICY GLAZE
GRILLED OYSTERS ON THE HALF SHELL
HABANERO & APPLE GLAZED PORK CHOPS
JALAPEÑO KIWI HAM GLAZE
JALAPENO KIWI JELLY & SHERRY GLAZED TENDERLOIN
JALAPENO KIWI STIR-FRIED CHICKEN W/ CASHEWS
OYSTERS ROCKEFELLER
SWEET CHIPOTLE PULLED PORK
PORTOBELLO MUSHROOM FAJITAS
SPICY PORK STEW
TEXAS STYLE CAJUN JAMBALAYA
TOMATO GRAVY
TX WAGON WHEELS
LAZY O RANCH SWEET CHIPOTLE CHICKEN
CHOWHOUND CHICKEN TENDERS