Ingredients:
1 tbsp soy sauce
2 tsp rice vinegar or white wine vinegar
Juice of 1 small orange (or freshly pressed orange juice)
1 tsp brown sugar
2 tsp cornstarch
2 tbsp Watkins Grapeseed oil
1/2 cup unsalted cashew nuts
1 medium onion, thinly sliced
1 large skinless, boneless chicken breast, cut into bite-size pieces
2 cups small broccoli florets
1 red bell pepper, cored and thinly sliced
1 cup sugar peas

Directions: In a wok heat the oil and add the cashews, stir for 1 minute. When the nuts are golden brown, remove from the wok and place on a plate lined with a few paper towels to drain. Add the onion slices to the wok and saute for about 3 to 5 minutes until soft and slightly browned. Remove and add to the cashews.

Next, put the chicken pieces into the wok and stir fry on high heat for about 3 to 4 minutes, then add all the vegetables and continue stir frying for another 4 to 5 minutes. Don’t overcook the vegetables you’ll want to make sure they are still crunchy.

In a small bowl, combine the soy sauce, vinegar, orange juice, sugar and cornstarch. Pour into wok and stir fry for a few minutes. The sauce will thicken slightly. Garnish with the cooked onions and cashews. Serve immediately with rice. Enjoy!

Ingredients:
3 lbs chicken pieces
1 cup low fat yogurt or no fat sour cream
1 tablespoon lemon juice
1 1/2 teaspoons Watkins curry powder
1 teaspoon Watkins garlic granules
1 teaspoon Watkins onion granules
1/4 teaspoon Watkins cayenne pepper
1/2 teaspoon Watkins black pepper
1/2 teaspoon Watkins seasoning salt

Mix spices into yogurt or no fat sour cream. (I used no fat sour cream this time.) Place chicken pieces into a glass or plastic container, pour yogurt spice mixture over top, turn to coat each piece of chicken well, cover. Marinate chicken in refrigerator for 2 hours or longer. Heat oven to 450 F. Remove chicken from marinade, arrange pieces in a single layer in roasting pan. Discard any remaining marinade. Roast chicken for 15 minutes, reduce heat to 325 F and continue cooking for 45 minutes or until done.

Tips from the kitchen:

• I buy chicken in bulk, separate enough for one meal in zip top bags and freeze. This also make marinating the chicken pieces a snap, as it can be done right in the bag and clean up is a breeze.
• Prepare chicken and marinade the night before or in the morning, the longer it marinates the better.
• The marinate on this chicken makes it brown beautifully, however do keep your eye on it as it browns quite quickly. Don’t forget to reduce the oven temperature after 15 minutes.
• Cook extra, this chicken makes a delicious summer time meal served cold along with a salad.  Great for pick nicks and packed lunches as well.