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