Ingredients:1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
1/4 tsp ground ginger
1/2 Tbl vegetable oil
1 lb boneless skinless chicken, sliced into strips
1 can (8 oz) bamboo shoots, drained
1 med. red bell pepper, seeded and cut into strips
1 Tbl corn starch
1 Tbl water
1/2 cup cashews (opt)
1. Stir together teriyaki sauce, marmalade and ginger in small bowl until well blended; set aside.
2. Heat oil in large skillet over med-high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.
3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews and some sliced green onions.
If you wanted to stretch this meal you could easily add rice to go along side...but I didn't think it was a necessity.
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