Ingredients
-
2
-
1 1/2
-
-
1
-
1
-
2
-
1
-
1
-
2
-
1/4
-
-
-
-
-
Directions
Chinese Orange Barbecue Cashew Chicken, This is a recipe from Rachael Ray adjusted to fit my allergies and our tastes., The only change I made in this great recipe was to use lemon pepper instead of the usual S&P on the chicken! We had an absolutely wonderful tasting meal of this chicken served with a combo of brown rice & peas! Thanks for sharing this very nice recipe ~ It’s a keeper, for sure! [Made & reviewed in Newest Zaar tag], The only change I made in this great recipe was to use lemon pepper instead of the usual S&P on the chicken! We had an absolutely wonderful tasting meal of this chicken served with a combo of brown rice & peas! Thanks for sharing this very nice recipe ~ It’s a keeper, for sure! [Made & reviewed in Newest Zaar tag]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place a Large Skillet Over Medium-High Heat With 2 Turns of the Pan of Oil, About 2 Tablespoons. |
|
2
Done
|
Season the Chicken With Salt and Pepper. |
|
3
Done
|
When the Pan Is Very Hot, Add in the Meat and Stir-Fry Until Golden Brown, About 5 Minutes. |
|
4
Done
|
Remove the Meat from the Pan and Reserve on a Plate. |
|
5
Done
|
Add the Bell Pepper, Onion, Garlic and Ginger to the Skillet and Stir-Fry Until Tender, 3-4 Minutes. |
|
6
Done
|
While Thats Cooking Up, Stir Together the Hot Sauce, Soy Sauce, Hoisin Sauce, Orange Marmalade and Stock in a Small Bowl. |
|
7
Done
|
When the Veggies Are Tender, Return the Chicken to the Skillet and Pour the Sauce Over Everything. |
|
8
Done
|
Add the Cashews to the Skillet, Toss to Coat and Continue Cooking Until the Sauce Thickens Up, About 1 Minute. |
|
9
Done
|
Serve the Stir-Fry Over Brown Rice, Garnish With Scallions. |
