Ingredients

serves 4

　　3 tablespoons canola or vegetable oil

　　1 1/2 pounds boneless skinless chicken breasts or thighs, chopped into bite-size pieces

　　Salt and pepper

　　1 red bell pepper, chopped into 1/2-inch dice

　　1 onion, chopped into 1/2-inch dice

　　2 to 3 garlic cloves, finely chopped or grated

　　1 inch of fresh gingerroot, peeled and grated or finely chopped

　　1/4 cup hoisin sauce

　　1/4 cup orange marmalade

　　1 tablespoon hot sauce

　　2 tablespoons tamari (aged soy sauce)

　　1/2 cup chicken stock

　　1/2 cup honey-roasted cashews

　　4 scallions, thinly sliced on the bias

　　

Step 1

Place a large skillet over high heat with about 2 tablespoons of the oil. When the pan is very hot, add the meat, season with salt and pepper, and stir-fry until golden brown, 4 to 5 minutes. Remove the meat from the pan and reserve on a plate.

　　

Step 2

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.

　　

Step 3

In a small bowl, stir together the hoisin sauce, orange marmalade, hot sauce, tamari, and stock.

　　

Step 4

Return the chicken to the skillet and pour in the sauce. Add the cashews, toss to coat, and continue cooking until the sauce thickens up, about 1 minute more.

　　

Step 5

Serve the stir-fry with brown rice and garnish with the scallions.

　　Rachael Ray's Look + Cook