The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the Recipe of the Week. Today’s recipe is Cashew Chicken with Orange Glaze. Florida grows a variety of oranges, but the most popular are Navel, Hamlin, Pineapple, Ambersweet and Valencia. In the kitchen, oranges will last longer when refrigerated. In the store, choose a fruit that is firm and heavy for its size. In recipes, oranges pair well with basil, mint, chocolate, cinnamon, ginger, olives, nuts and strawberries. Every week you can find more recipes exclusively for Mix 105.1 here and at the radio station’s website.
Cashew Chicken with Orange Glaze
Yield: 6 servings
1 cup fresh orange juice
1 1/4 cups mirin
3 tablespoons soy sauce
2 cups raw cashews, roughly chopped
6 chicken breasts
6 (1/4-inch) orange slices
Fresh parsley for garnish
1. Preheat oven to 375F.
2. Combine orange juice and mirin in small saucepan over medium heat; cook and reduce to one-half volume. Add soy sauce and cashews to orange juice mixture; stir to combine.
3. Line sheet pan with parchment paper; place chicken breasts on parchment paper. Spoon cashew mixture over chicken breasts; cook for 25-30 minutes or until cooked throughout.
4. Garnish with roasted orange slices and parsley.
SOURCE: Florida Department of Citrus