Orange Cashew Chicken

1 lb. boneless chicken breasts
½ cup Kikkoman® Teriyaki Baste & Glaze
2 tbsp. orange juice
2 tbsp. dry white wine
2 tbsp. olive oil
1 green pepper, cut into thin strips
½ cup diagonally sliced celery
1 11oz. can mandarin orange segments, drained
½ cup roasted cashews

Cut chicken into thin slices. Combine teriyaki, orange juice and wine; set aside.

Heat oil in hot work or large skillet over medium heat. Add chicken, green
pepper and celery, stir fry 3 to 4 minutes. Pour in orange juice mixture;
cook and stir until chicken and vegetables are coated with sauce. Remove
from heat; stir in orange segments and cashews. Serve immediately.

Makes 4 servings