OK, this was VERY good. With a bit of tweaking I think it will be UNBELIEVABLE. I served it over duck egg noodles--droooooool. My husband and his co-worker (our lucky guest for dinner) both raved about this meal. I doubled everything--you have to when feeding two big men--but used only four large chicken breasts. There was plenty to go around and even leftovers for lunch the next day. When the breasts were almost cooked through I used a spatula to cut them into large chunks...then continued cooking until they were nicely browned. Added a generous amount of freshly ground black pepper. I didn't have any orange juice so I just added the juice the mandarins were canned in. I also didn't have any cashews so used pecans instead. I added a can of sliced water chestnuts for some crunch...might use whole next time. Next time I will definitely use orange juice for the added flavor. And I think cashews (or almonds) are a must for the texture and flavour. Toasted of course. I will add some Chinese 5-Spice and a dash of red pepper flakes when I try this next. With the addition of broccoli and a red pepper this would be complete. Thanks for sharing this recipe, it's, without a doubt, going to be a regular at our house. I'm tempted to make this again tonight but I don't have enough hoisin sauce to make a double batch...I wonder if anyone will notices if I don't share and only make enough for myself? LOL
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