What’s for dinner tonight?
Is this a question that you hear at your house often? I do admit, I usually have a plan, and at least a few meals of groceries on hand. But there comes a time every once and again that the grocery shopping isn’t done, the meals haven’t been planned, and you just don’t feel like leaving the house to take care of it. Thank goodness for a stocked pantry/freezer and daytime television!
I was having one of those days awhile back, and luckily caught this being made on tv. As I was watching, I was making a mental note of the ingredients, realizing I had most on hand. And I could substitute the one or two ingredients I didn’t have.
That night, we had a hot, homemade dinner on the table, and I do have to say, it was pretty tasty. Not too bad for not being prepared!!
Chinese Orange Barbecue Cashew Chicken
adapted from The Rachael Ray Show
2 tablespoon canola oil
1 1/2 lbs boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
1 green bell pepper, seeded and thinly sliced
1 onion, chopped
3 cloves garlic, finely chopped or grated
1 1-inch piece ginger, peeled and grated
1 tablespoon hot sauce
2 tablespoons tamari
1/4 cup hoisin sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup cashews
Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.
Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.
When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
Serve the stir-fry over rice.