MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

Make Your Own Takeout Cashew Chicken or Pork with Orange Sauce and Scallion Rice image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

Previous Next

2 cups chicken stock
2 tablespoons canola, vegetable or other high-temperature cooking oil
1 cup white rice
1 small bunch scallions, thinly sliced on an angle
6 chicken cutlets or chicken thighs or 6 thin pork loin chops
1 large bundle broccolini or 1 head 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

Steps:

In a 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. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
Meanwhile, thinly slice the chicken or pork.
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 over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
Heat a large skillet over 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 it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.