Recipe information
Yield
serves 4
Ingredients
3 tablespoons canola or vegetable oil
1 1/2 pounds boneless skinless chicken breasts or thighs, chopped into bite-size pieces
Salt and pepper
1 red bell pepper, chopped into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
2 to 3 garlic cloves, finely chopped or grated
1 inch of fresh gingerroot, peeled and grated or finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tablespoons tamari (aged soy sauce)
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced on the bias
Preparation
Step 1
Place a large skillet over high heat with about 2 tablespoons of the oil. When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4 to 5 minutes. Remove the meat from the pan and reserve on a plate.
Step 2
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.
Step 3
In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, tamari, and stock.
Step 4
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.
Step 5
Serve the stir-fry with brown rice and garnish with the scallions.
