2 boneless skinless chicken breast halves (about 5 ounces each)
1 to 2 teaspoons olive oil
1/3 cup chopped onion
1/4 cup honey
1 teaspoon minced fresh parsley
Hot cooked rice
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons chopped salted cashews
In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.