Ingredients

serves 4

　　2 cups chicken stock

　　2 tablespoons canola, vegetable, or other high-temperature cooking oil

　　1 cup white rice

　　1 small bunch of scallions, thinly sliced on an angle

　　6 chicken cutlets or chicken thighs or 6 thin pork loin chops

　　1 large bundle of broccolini or 1 head of broccoli

　　Salt

　　1 1/2 inches fresh gingerroot, peeled and finely chopped or grated

　　2 to 3 garlic cloves, finely chopped

　　3 tablespoons tamari (aged soy sauce)

　　1/3 cup orange marmalade

　　1/2 cup roasted unsalted cashews

　　

Step 1

In a covered sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice, bring back to a bubble, cover, and simmer for 18 minutes, or until the rice is tender. Fluff with a fork and add the scallions.

　　

Step 2

Meanwhile, thinly slice the chicken or pork.

　　

Step 3

Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet. Salt the water and cook the broccolini or florets for 3 to 4 minutes until tender-crisp, then drain.

　　

Step 4

Heat a large skillet to high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown for 5 to 6 minutes, turning once, then transfer to a plate. Add the remaining 1/2 tablespoon of oil to the pan and stir in the ginger and garlic for 1 minute, then stir in 3 tablespoons of the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and combine with the sauce. Simmer for another minute or two.

　　

Step 5

Scoop the chicken mixture into dishes, top with a scoop of rice, and serve.

　　Rachael Ray's Look + Cook