Last weekend while at my dog’s agility trial, I stayed with my in-laws who live near Sacramento, Calif. The beauty of living so close to northern California’s agricultural bounty is that occasionally I get to enjoy some of it. In particular, my in-laws gave me a 10-pound bag of organic, tree-ripened mountain mandarins grown in Placer County. Once I dove into the bag, I couldn’t get enough of these juicy, slightly tart orange beauties. I think I ate three in one sitting.
In this region, mountain mandarins are grown in the fertile soils of the Sierra Nevada foothills, and each November a festival in Auburn, Calif., is produced in their honor. I think I need to make it over the mountain for next year’s event. I am, quite frankly, rather smitten with these plump orange darlings.
Now, there is no way that I could (or should) eat an entire bag of mandarin oranges by myself so I shared some at work and decided to make a tasty and simple mandarin orange and cashew chicken stir fry in my skillet. I have made this recipe in the past using canned mandarin oranges, so you may substitute if you aren’t so fortunate to have the mountain variety growing nearby.
3 – 4 Mountain Mandarin Oranges, peeled and the slices separated (substitute with an 11-oz. can of mandarin orange segments)
1/3 cup Kikkoman Stir Fry Sauce
2 Tbsps. White Wine
1 tsp. Sesame Oil
3 Tbsps. Vegetable Oil, divided
2 whole boneless, skinless Chicken Breasts, cut into bite-size pieces
1/2 cup roasted Cashews
1 clove Garlic, minced
1/2 large Red Onion, sliced
1/2 lb. Snow Peas