A Rachael Ray chinese take-out recipe for home. I love the ingredients in this dish and it looks so simple to make.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large, deep skillet over high heat with 3 tablespoons of the oil. Season the chicken with some salt and pepper and brown it in 2 batches if necessary. Once the chicken has browned, remove it to a plate and reserve.
- Return the skillet to the heat and add the remaining 2 tablespoons oil, the onions, garlic, red bell peppers, broccoli, red pepper flakes, and coriander. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to get tender. Add the orange zest and juice, tamari, and honey; stir, scraping up any brown bits on the bottom of the pan.
- Add the chicken stock and bring up to a simmer, then return the browned chicken to the pan and cook for another 5 minutes, or until the chicken is cooked through. Mix the cornstarch with a little splash of water in a small bowl and add to the pan to thicken up the sauce a bit. Add the cashews--as many as you want! Serve the cashew chicken over rice and garnish with the chopped cilantro.
Nutrition Facts : Calories 418.1, Fat 21.8, SaturatedFat 4.8, Cholesterol 83.9, Sodium 1234.3, Carbohydrate 23.1, Fiber 2.1, Sugar 13.4, Protein 33.5
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