Monday, August 3, 2009

Orange Cashew Chicken with Broccoli

5 Tbsp. vegetable oil
7 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 16-oz bag broccoli florets
1 rounded tsp. red pepper flakes
1/2 Tbsp. ground coriander
zest and juice of 2 oranges
1/2 cup tamari
3 Tbsp. honey
3 cups chicken stock
1 Tbsp. cornstarch
1-3 cups roasted, unsalted cashews
1/2 cup fresh cilantro leaves

Preheat a large, deep skillet with 3 tbsp. oil. Season chicken with salt and pepper and brown. Remove chicken to a plate. Return skillet to heat and add 2 Tbsp. oil, onions, garlic, red bell pepper, broccoli, red pepper flakes, and coriander and cook, stirring frequently; 3-4 minutes, or until veggies are tender. Add orange zest and juice, tamari, and honey. Stir, scraping up brown bits. Add chicken stock and bring to a simmer. Return browned chicken to pan and cook another 5 minutes or until chicken is cooked through. Mix cornstarch with a splash of water in a bowl and add to pan to thicken. Add cashews and serve over ginger noodles. Garnish with chopped cilantro.

Serve with Ginger Noodles

NOTES:This is from Rachel Ray's 2, 4, 6, 8, Meals for Couples and Crowds and serves 8. We halved it for our family. It's delicious and goes really great with the noodles.

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