ORANGE "SPICY THAI" CHICKEN

Orange

Provided by Bill Wentz @bwentz

Number Of Ingredients 12

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6 medium boneless skinless chicken breast(cut into bite size pieces)
1 tablespoon(s) chopped garlic
1 tablespoon(s) chopped ginger
1/2 small red onion chopped
1 cup(s) shredded carrot
1 cup(s) chopped celery hearts
1 bunch(es) asparagus (use tips)
1 small chopped yellow bell pepper
1 small chopped red bell pepper
1 cup(s) fresh broccoli florets
3/4 cup(s) unsalted whole cashews
1 can(s) mandarin oranges (drained, save 1/2 cup juice for sauce)

Steps:

Lets make our stir fry sauce: 3tbs molasses, 3tbs soy sauce, 1tbs dark soy sauce, 3tbs fish sauce, juice from 1 orange, 1tsp cayenne pepper, 2 tsp cornstarch, 1tbs orange marmalade, 1tsp orange extract, 1/2 cup of juice from mandarin oranges,1tsp crushed red pepper flake. Whisk all ingredients vigorously for 1 minute, pour 1/2 of the sauce over the chopped chicken breast to marinate while preparing the veggies.
Heat 2tbs veg oil in wok or lg skillet, add garlic, ginger and red onion, saute 1 minute. Add chicken and saute until no longer pink (5-7min) transfer chicken and onion mixture to a lg bowl. Add stir fry sauce to your pan, add carrots, celery, and asparagus tips saute 2-3min, add peppers and broccoli saute 2-3min, return chicken to the pan add cashews and mandarin oranges turn lightly to coat evenly, and saute 1-2min. Remove from heat and serve over steamed coconut jasmine rice.
Coconut Jasmine Rice: 1 can coconut milk, 1 can water, 2 cups Jasmine Rice, 1/2 cup coconut flakes, 1 tsp salt, 1tbs vegetable oil, 1tbs sugar. Coat the interior of your pot with veg oil, combine all ingredients and stir continuously over med-high heat until boiling, reduce heat to low cover tightly and simmer for 15 minutes, turn off heat and keep covered until ready to serve.