Chinese Orange Barbecue Cashew Chicken

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This is a recipe from rachael ray adjusted to fit my allergies and our tastes.

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Steps

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Place a large skillet over medium-high heat with 2 turns of the pan of oil , about 2 tablespoons.

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Season the chicken with salt and pepper.

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When the pan is very hot , add in the meat and stir-fry until golden brown , about 5 minutes.

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Remove the meat from the pan and reserve on a plate.

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Add the bell pepper , onion , garlic and ginger to the skillet and stir-fry until tender , 3-4 minutes.

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While thats cooking up , stir together the hot sauce , soy sauce , hoisin sauce , orange marmalade and stock in a small bowl.

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When the veggies are tender , return the chicken to the skillet and pour the sauce over everything.

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Add the cashews to the skillet , toss to coat and continue cooking until the sauce thickens up , about 1 minute.

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Serve the stir-fry over brown rice , garnish with scallions.

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Ingredients

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canola oil, boneless skinless chicken breasts, salt and pepper, red bell pepper, onion, garlic cloves, ginger, hot sauce, soy sauce, hoisin sauce, orange marmalade, chicken stock, cashews, scallions