Like so many others, this was found (and slightly adapted) at For the Love of Cooking. Simply put, this was amazing. Perfect blend of flavors and textures.
10 chicken tenderloins
6 Tablespoons of seasoned rice vinegar
1/4 cup olive oil
2 Tablespoons sesame oil
2 cloves of garlic, minced
(about) 1 Tablespoon dried ginger
5 tbsp reduced sodium soy sauce
1 teaspoon chili sauce
1 handful of cilantro leaves, chopped
2 green onions, finely diced
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 large carrot, shredded
1 cup of snow peas, cut in half (I left these out, but will include them next time!)
2 14 oz. cans mandarin oranges, well drained
3/4 cup cashews
14.5 oz spaghetti noodles, cooked per instructions
Combine marinade ingredients and chicken in a Ziploc bag and mix thoroughly then let it marinate in the refrigerator for about an hour.
1. Star water boiling for spaghetti.
2. Pour chicken and marinade from bag into skillet and cook, covered, on medium high until chicken is cooked through. Using spatula, chop chicken into pieces directly in pan. Turn off heat and cover to prevent the marinade from evaporating.
3. Chop and prepare vegetables. Combine all the veggies in the skillet with chicken, mix and return heat to medium heat. Cover.
4. Drain cooked spaghetti.
5. Add chicken, veggies and mandarin oranges to the spaghetti. Mix thoroughly and enjoy!
This made enough for my family of five with enough for leftovers for another night.