<strong>Ingredients<img width="300" src="images/stories/lgs/recipes/3593-clmchicstirf005fv1rgb.jpg" alt="Spicy Oriental Chicken with Clementines" height="200" style="float: right;" class="image-border" /></strong>
<p>2 tablespoons peanut oil<br />1 pound boneless skinless chicken breasts, cut into thin strips<br />1 cup sliced green onions<br />1 tablespoon minced garlic<br />1 tablespoon cornstarch<br />1/2 cup soy sauce<br />3 tablespoons rice wine vinegar<br />2 tablespoons honey<br />1 teaspoon chili paste<br />4 ounces fresh snow peas trimmed<br />2 clementines from Spain, peeled and segmented</p>
<p><strong>Directions</strong></p>
<p>In a large skillet over medium high heat, heat oil until hot. Add chicken, cook stirring constantly until pan juices disappear and meat is cooked through, about 3 minutes. Remove to a bowl, cover to keep warm. To same skillet, add green onions and garlic, cook stirring constantly until crisp-tender, about 2 minutes. In a cup combine cornstarch with a cup of water, stir into skillet along with the soy sauce, vinegar, honey, and chili paste. Bring to a boil, reduce heat to medium, simmer 1 minute. Return chicken to skillet along with snow peas and clementines, heat through. Garnish with cashews if desired. Makes 4 servings. back to Cooking with Clementines</p>