Ginger Orange Cashew Chicken

By Dunjab

This is a quick and easy version of an old Chinese favorite. A one pan dish, the sauce can easily be doubled and then used to cook and coat quartered baby bok choy, snap peas or wilted spinach or
other greens as a bed for the chicken. Remember to get you pan hot before sautéing the chicken,
heat the oil to just below smoking for good browning.

Ingredients

• 2 6-oz. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• All-purpose flour for dredging
• 2 T olive oil
• 1 T finely minced ginger
• 1/2 cup roasted cashews
• 4 scallions (white and green parts), cut into 1-inch pieces
• 1/2 cup soy sauce
• 1 orange for juicing, (blood oranges are wonderful for this but any will do)
• 1/2 cup chicken stock, or more as needed
• Steamed white rice for serving

Preparation

Step 1

Pour the flour onto a plate or small bowl. Dredge the chicken in the flour and shake off the excess. Heat the olive oil in a large, heavy sauté pan over high heat until hot but not yet smoking. Place the chicken pieces evenly distributed around the pan being careful to not splatter the hot oil. Let the chicken cook, without stirring, for 2 to 3 minutes or until golden brown. When brown, flip and cook an additional 2 to 3 minutes, toss in ginger, scallions and cashews, agitating the pan quickly for 30 seconds until the ginger becomes acutely aromatic. Add the soy sauce and squeeze in the juice of the orange. Toss the pieces to coat all with the sauce. Pour in the chicken stock - add more, if necessary, to almost cover the chicken. Cook for another 1 to 2 minutes or until sauce thickens slightly. Pour the chicken and sauce over rice and serve.