Orange-honey Cashew Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/4 cups orange juice, divided
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 dash pepper
• 2 boneless skinless chicken breast halves (about 5 ounces each)
• 1 -2 teaspoon olive oil or 1 -2 teaspoon vegetable oil
• 1/3 cup chopped onion
• 1/4 cup honey
• 1 teaspoon minced fresh parsley
• hot cooked rice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 tablespoons chopped salted cashews

Recipe

• 1 in a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken.
• 2 seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
• 3 drain and discard marinade.
• 4 in a skillet, cook chicken in oil for 2-3 minutes on each side or until browned.
• 5 remove and keep warm.
• 6 in the drippings, saute onion until tender.
• 7 combine the honey, parsley and remaining orange juice, stir into skillet.
• 8 bring to boil.
• 9 return chicken to the pan.
• 10 reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear.
• 11 place chicken over rice.
• 12 combine cornstarch and water until smooth; stir into cooking juices.
• 13 bring to a boil; cook and stir for 1-2 minutes or until thickened.
• 14 pour over chicken.
• 15 sprinkle with cashews.