Chinese Orange-Barbecue Cashew Chicken

By á-47

Ingredients

• 3 Tbsp. vegetable oil
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into bite-size pieces
• salt and pepper
• 1 red bell pepper, chopped into 1/2" dice
• 1 onion, chopped into 1/2" dice
• 2-3 garlic cloves, finely chopped
• 1" fresh gingerroot, peeled and grated
• 1/4 cup hoisin sauce
• 1/4 cup orange marmalade
• 1 Tbsp. hot sauce
• 2 Tbsp. tamari (aged soy sauce)
• 1/2 cup chicken stock
• 1/2 cup honey-roasted cashews
• 4 green onions, thinly sliced on the bias

Preparation

Step 1

Place a large skillet over high heat with about 2 Tbsp. of the oil. When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4-5 minutes. Remove the meat from the pan and reserve on plate.

Add the remaining tablespoon of oil, then add the bell pepper, onion, garlic, and ginger to the skillet and stir-fry for 3 minutes, or until crisp-tender.

In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, tamari, and stock.

Return the chicken to the skillet and pour in the sauce. Add the cashews, toss to coat, and continue cooking until the sauce thickens up, about 1 minute more.

Serve the stir-fry with brown rice and garnish with the greeen onions.