Erin posted this recipe a couple of days ago, and I think that it is so good, it deserves its very own thread!
* Exported from MasterCook *
Chinese Orange-Barbecue Cashew Chicken
Recipe By :Rachel Ray
Serving Size : 4
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breast -- cut into bite-sized pieces
salt and pepper
1 red bell pepper -- cut in 1/2" pieces
1 onion -- chopped
3 garlic cloves -- minced
1 inch ginger root -- peeled and minced
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tbsp tamari soy sauce
1/2 cup chicken stock
1/2 cup honey roasted cashew nuts
4 scallions -- thinly sliced
Heat large skillet or Wok with about 2 tbsp of the oil over high heat. When the pan is hot, add the meat, season with salt and pepper and stir-fry until golden brown, 4 to 5 minutes.
Remove meat for the pan and reserve on a 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 chicken to the skillet and pour in the sauce.
Add in the cashews, toss to coat and continue cooking until the sauce thickens up, about 1 minute more.
Serve with rice and garnish with scallions.
Description:
"From Rachel Ray Look + Cook Book Page 102"
Cuisine:
"Asian"
Source:
"Look + Cook page 102"
- - - - - - - - - - - - - - - - - - -
NOTES : Made this 2/20/2011 Did not add hot sauce because of kids. Forgot to add the chicken stock. Was still good but a little shy on sauce. Maybe add only 1/4 cup stock
Kids really enjoyed it. Served for me over roasted Cauliflower, broccoli and Brussels sprouts.
DH requests that I repeat this recipe weekly.
It was very, very good
My notes: Because of the tamari and hoisin the sodium content is a bit high so, figuring that the marmalade and other flavors would be enough, I subbed plain ol' water for the chicken broth. Just before I turned off the heat, I added 2 tablespoons of water mixed with 2 teaspoons cornstarch and that thickened the sauce nicely.
This needs more veggies, but I'm a little low on the fresh ones just now. I did use a mix of red and yellow bell pepper, and only after we sat down to eat did I realize that I could have used some canned sliced water chestnuts. The next time I will also add either broccoli or snow peas.
Oh, and I used regular ol' roasted cashews. And forgot to add them until I was sprinkling on the scallions.
Thanks for sharing, Erin!
* Exported from MasterCook *
Chinese Orange-Barbecue Cashew Chicken
Recipe By :Rachel Ray
Serving Size : 4
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken breast -- cut into bite-sized pieces
salt and pepper
1 red bell pepper -- cut in 1/2" pieces
1 onion -- chopped
3 garlic cloves -- minced
1 inch ginger root -- peeled and minced
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tbsp tamari soy sauce
1/2 cup chicken stock
1/2 cup honey roasted cashew nuts
4 scallions -- thinly sliced
Heat large skillet or Wok with about 2 tbsp of the oil over high heat. When the pan is hot, add the meat, season with salt and pepper and stir-fry until golden brown, 4 to 5 minutes.
Remove meat for the pan and reserve on a 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 chicken to the skillet and pour in the sauce.
Add in the cashews, toss to coat and continue cooking until the sauce thickens up, about 1 minute more.
Serve with rice and garnish with scallions.
Description:
"From Rachel Ray Look + Cook Book Page 102"
Cuisine:
"Asian"
Source:
"Look + Cook page 102"
- - - - - - - - - - - - - - - - - - -
NOTES : Made this 2/20/2011 Did not add hot sauce because of kids. Forgot to add the chicken stock. Was still good but a little shy on sauce. Maybe add only 1/4 cup stock
Kids really enjoyed it. Served for me over roasted Cauliflower, broccoli and Brussels sprouts.
DH requests that I repeat this recipe weekly.
It was very, very good
My notes: Because of the tamari and hoisin the sodium content is a bit high so, figuring that the marmalade and other flavors would be enough, I subbed plain ol' water for the chicken broth. Just before I turned off the heat, I added 2 tablespoons of water mixed with 2 teaspoons cornstarch and that thickened the sauce nicely.
This needs more veggies, but I'm a little low on the fresh ones just now. I did use a mix of red and yellow bell pepper, and only after we sat down to eat did I realize that I could have used some canned sliced water chestnuts. The next time I will also add either broccoli or snow peas.
Oh, and I used regular ol' roasted cashews. And forgot to add them until I was sprinkling on the scallions.
Thanks for sharing, Erin!