Orange-Raisin Chicken with Toasted Cashews

Utensils:
______ medium bowl
______ measuring cups
______ measuring spoons
______ cookie sheet
______ large skillet
______ saucepan
______ cutting board
______ knife
______ 2 serving dishes

Ingredients
_____ 1 Tablespoon cornstarch
_____ 1/4 cup low sodium soy sauce
_____ 3/4 cup orange maralade
_____ 3/4 cup orange juice
_____1 1/2 teaspoon of curry powder
_____ 2/3 cup raisins
_____ 1 teaspoon of orange rind
_____3/4 cup of cashews
_____ cooking spray
_____ 2 pounds of diced chicken, boneless
skinless white meat
_____ 1 medium red pepper
_____ 1 medium yellow pepper
______2 1/2 cup pearl couscous

1. Measure and combine first 2 ingredients in bowl, mix well, add next five ingredients mixing to create the orange-raisin sauce.
2. Toast the cashews, in the broiler for 1 1/2 minutes or in a ungreased pan over medium heat. In either case watch carefully since they can burn quickly. Remove nuts to a bowl, turning off the oven or burner.
3. Dice bell peppers into 1/2 inch pieces.
4. In a saucepan, bring 3 3/4 cups of water to boil. Add the couscous, lower heat, cover, and simmer 8-10 minutes stirring occasionally,
5. Heat nonstick skillet coated with cooking spray over medium-high heat until hot. Add peppers and sauté at least 4 minutes or until peppers are soft and remove to a dish.
6. Then add 2 teaspoons of olive oil to pan, let it get hot and add the chicken and sauté at least 5-6 minutes until done. (check one piece by cutting in half). Add the peppers back to the pan.
7. Stir in the orange - raisin sauce and continue heating chicken over medium heat 2 minutes or until slightly thick. Keep warm until the first course is eaten.
8. Put chicken, couscous, and cashews in separate serving dishes and pass.

Directions for Proceeding:
Cook 1 Cook 2
1. Complete step 1- 2 1. Complete step 3
2. Complete step 4 2. Complete step 5
3. Complete step 6 3. Complete step 7
4. Cook 1 and Cook 2 complete step 8