Florida grows a variety of oranges, but the most popular are Navel, Hamlin, Pineapple, Ambersweet and Valencia. In recipes fresh orange juice adds a pop of bright flavor and a pleasant nuance of acidity that balances out richness ingredients.

Cashew Chicken with Orange Glaze
Yield: 6 servings.

1 cup freshly-squeezed Florida orange juice
1 1/4 cups mirin (see note)
3 tablespoons low-sodium soy sauce
2 cups raw cashews, roughly chopped
6 French cut or airline cut chicken breasts (see note)
6 orange slices, cut 1/4-inch thick
Fresh parsley sprigs for garnish

1. Preheat oven to 375F.
2. Combine the orange juice and mirin in small saucepan over medium heat. Cook, stirring often, until reduced in volume by half. Add the soy sauce and cashews to the orange juice mixture; stir to combine.
3. Line a sheet pan with parchment paper. Place chicken breasts on the parchment paper. Spoon cashew mixture over the chicken. Line another baking sheet with parchment paper. Place the orange slices on parchment paper. Place both pans in the oven for 25-30 minutes or until chicken is cooked through.
4. Place chicken breasts on a serving platter. Garnish with roasted orange slices and fresh parsley.
Recipe notes: Airline chicken is a boneless breast cut with the drumette attached. The cut is also known as a “frenched” breast. Mirin is a Japanese sweet rice wine that lends mild acidity to a dish.

Click here to visit Heather’s Florida Kitchen.


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