Cashew Chicken Skewers with Orange-Ginger Sauce

Sysco gave us a calendar for the 2013 year and it somehow ended up hanging next to my desk. I look at it every day, multiple times a day. Each month has a different ingredient for the month and a couple featured recipes, accommodated by a delicious looking picture. This month's ingredient is orange juice. For the past 16 days, I have been staring at the picture that is shown. It is a picture of Cashew Chicken Skewers with an Orange-Ginger Sauce. It gets more and more yummy looking as each day passes. So, I thought I would look into the recipe they have for it. (Maybe I will even cook it one night this week!)











Cashew Chicken Skewers with Orange-Ginger Sauce

Yield: 8 servings

Ingredients

• 2 cups salted cashews
  
• 1 1/2 cups all purpose flour
  
• 1/2 teaspoon cayenne pepper
  
• 3 large eggs
  
• 2 cups panko breadcrumbs
  
• Nonstick cooking spray
  
• 1 3/4 pounds chicken breast tenderloins
  
• (8-inch) bamboo or wooden skewers (about 44)
  
• 1 cup orange marmalade
  
• 1 cup refrigerated orange juice
  
• 1 tablespoon grated fresh ginger
  
• 2 teaspoons fresh lemon juice
  

Preparation

1. Place cashews in a large zip-top plastic bag; lightly pound cashews with meat mallet or rolling pin until coarsely crushed. In 2-inch half hotel pan, combine flour and 1/4 teaspoon cayenne pepper. In second 2-inch half hotel pan, whisk together eggs and 3 tablespoons water. In third 2-inch half hotel pan, combine breadcrumbs and crushed cashews. 
   
2. Spray 2 sheet trays with nonstick cooking spray. Cut tenderloins lengthwise in half. Thread chicken onto skewers; dip in flour mixture, shaking off excess, then egg and cashew mixtures. Place on prepared sheet trays. Bake skewers at 400 degrees for 12 minutes or until lightly browned and internal temperature reaches 165 degrees.
   
3. Meanwhile, puree marmalade, orange juice, ginger, lemon juice and remaining 1/4 teaspoon cayenne pepper in blender until smooth. Serve sauce with chicken skewers. 
   

Here is the website with the recipe and a few other recipes: 

http://www.sysco.com/supplier-opportunities/calendar-january-2013.html

---