chinese orange barbeque cashew chicken
(1 RATING)
one of my favorites from rachel ray. it's her version of home-made take-out
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prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 2 tablespoons canola oil
- 1 1/2 pounds boneless skinless chicken
- 1 - red bell pepper (thinly sliced)
- 1 - onion, chopped
- 2-3 cloves garlic, finely chopped
- 2-3 tablespoons fresh grated ginger
- 1 tablespoon hot sauce
- 2 teaspoons tamari (soy sauce)
- 1/4 cup hoisin
- 1/4 cup orange marmalade
- 1/2 cup chicken stock
- 1/2 cup cashews
- 3 - scallions, thinly sliced, on a bias
- 4 cups cooked brown (or white) rice
How To Make chinese orange barbeque cashew chicken
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Step 1Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.
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Step 2Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.
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Step 3When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
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Step 4Serve the stir-fry over brown rice, garnish with scallions.
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