Cashew Chicken with Orange Glaze

Florida grows a variety of oranges, but the most popular are Navel, Hamlin, Pineapple, Ambersweet and Valencia. In recipes fresh orange juice adds a pop of bright flavor and a pleasant nuance of acidity that balances out richness ingredients.

Cashew Chicken with Orange Glaze
Yield: 6 servings.

1 cup freshly-squeezed Florida orange juice
1 1/4 cups mirin (see note)
3 tablespoons low-sodium soy sauce
2 cups raw cashews, roughly chopped
6 French cut or airline cut chicken breasts (see note)
6 orange slices, cut 1/4-inch thick
Fresh parsley sprigs for garnish

1. Preheat oven to 375F.
2. Combine the orange juice and mirin in small saucepan over medium heat. Cook, stirring often, until reduced in volume by half. Add the soy sauce and cashews to the orange juice mixture; stir to combine.
3. Line a sheet pan with parchment paper. Place chicken breasts on the parchment paper. Spoon cashew mixture over the chicken. Line another baking sheet with parchment paper. Place the orange slices on parchment paper. Place both pans in the oven for 25-30 minutes or until chicken is cooked through.
4. Place chicken breasts on a serving platter. Garnish with roasted orange slices and fresh parsley.
Recipe notes: Airline chicken is a boneless breast cut with the drumette attached. The cut is also known as a “frenched” breast. Mirin is a Japanese sweet rice wine that lends mild acidity to a dish.

Click here to visit Heather’s Florida Kitchen.

More from The Morning MIX
Comments

Leave a Reply

Please log in using one of these methods to post your comment:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From MIX 105.1

Get The App
Win Your Ed Sheeran TicketsThe Morning MIX will have several opportunities for you to win each day next week!

Listen Live