Orange Chicken with Cashews, served with steamed rice

Skip the take out and make yourself some!



    Ingredients:
  •     1 lb boneless, skinless chicken breasts
  •     1-1/2 tablespoons sherry     
  •     1-1/2 tablespoons soy sauce
  •     2 teaspoons cornstarch
  •     1 tablespoon frozen orange juice concentrate, thawed
  •     1 tablespoon water
  •     1 teaspoon chili garlic sauce
  •     2 tablespoons vegetable oil
  •     2 teaspoons fresh ginger, finely chopped
  •     2 cloves garlic, finely chopped
  •     1/2 red bell pepper, cut into thin strips
  •     1 cup snow peas, ends trimmed
  •     2 ribs celery, sliced
  •     4 scallions, sliced
  •     1/2 cup cashews
  •     Salt and freshly ground black pepper

Directions:
  1. Lightly pound the chicken breasts to an even thickness, slice into thin strips and transfer to a bowl. In a separate bowl, whisk together the sherry, soy sauce, and cornstarch. Add to the chicken, toss to coat and set aside for 15 minutes.
  2. In another bowl, combine the orange juice concentrate, water and chili garlic sauce. Set aside.
  3. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken, stir-fry for 30 seconds, then add the ginger and garlic. Continue to stir-fry until the chicken is light golden, about 2 minutes more.
  4. Add the red bell pepper, stir fry 20 seconds, then add the snow peas and cook for an additional 30 seconds. Stir in the orange juice mixture, celery, scallions and cashews. Season to taste with salt and pepper and cook until heated through, 30 seconds more.
  5. Serve over steamed white rice.
 Tips & Tricks ;-)
Using a ceramic ramekin, the steamed rice becomes the "pillar" center of the dish.  Simply pack the ramekin tightly with the hot steamed rice, and quickly upend directly to the center of the plate.  Slide the ramekin slowly up and the rice will stay as it is.


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