Chickity China, the Chinese Chicken...

Orange Cashew Chicken

This is a fantastic recipe I first tried years ago after seeing it on Rachel Ray. I've made a few adjustments and I think it's better then ever. If you're thinking of ordering Chinese Take-Out, try this instead. It's a quick recipe, definitely comes together in less than 30 minutes. Plus, who needs all that MSG and mystery meat?

2 Chicken breast, cut into thing strips
1/2 cup Cashews (unsalted)
2 Red Pepper, seeded and sliced into strips
1 Onion, diced
3 clove garlic, grated or minced
1 tsp tsp grated ginger root
1 tbsp Canola or Peanut Oil
3 green onions, sliced
salt and pepper

Sauce:
1/4 cup Orange Marmalade
1 tsp Sriracha sauce
1/4 cup hoisin sauce
2 tbsp soya sauce,
1/2 cup chicken broth
1 tbsp corn starch

1. Heat up a medium skillet on high heat. Add oil. Add sliced chicken breast to skillet. Season with salt and pepper. Cook for about 8 min, until cooked through. Remove to a plate.

2. In the same skillet (on med heat) add in onion, garlic, and ginger. Saute for about 5 minutes until tender.

3. Add red peppers and cashews to skillet. Saute 3 more minutes.

4. Prepare the sauce by whisking together all the sauce ingredients (including the cornstarch.)

5.Return the cooked chicken to the skillet.

6. Pour over the sauce and let simmer for 3 minutes.

7. Remove from heat and toss in the green onions.

Serve with rice.