Total Calories: 406
* Preparation Time: 10 minutes Marinating Time: At least 4 or up to 24 hours Cooking Time: 8 to 10 minutes In a small saucepan, stir plum preserves, orange juice, soy sauce, oil, ginger, dry mustard and hot pepper sauce until mixed. Stirring over medium heat, cook just until preserves melt and mixture is well blended. Pour into a large reclosable plastic bag or shallow baking dish.
Cut chicken into uniform 1 1/2 -inch strips. Place chicken in marinade, turning to coat. Close bag or cover dish. Refrigerate at least 4 or up to 24 hours, turning chicken over occasionally.
Bell: Drain chicken, reserving marinade. Place 1/2 cup of the marinade in a small saucepan. Stir in cornstarch until smooth. Add remaining marinade. Stirring over medium heat, bring to a boil and boil for 1 minute. Stir in oranges set aside and keep warm.
In a large skillet over high heat, stir-fry chicken in oil for 2 minutes. Add green onions and stir-fry for 1 to 2 minutes or until chicken is done (do not overcook). Pour sauce over.
Stir chicken and transfer to a serving bowl. Garnish with additional green onions and cashews. Serve with rice.
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