Orange and Cashew Chicken Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• cashews
  ½ cup
• chicken cutlets
  2 unit
• cornstarch
  2 tsp
• ginger
  1 unit
• jasmine rice
  1 c
• korean chili flakes
  1 tsp
• orange
  1 unit
• scallions
  2 unit
• soy sauce
  2 tbsp
• sugar
  2 tsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• medium pan
• small bowl
• large pan

1. 

   1

   Bring 1¼ cups water and a pinch of salt to a boil in a small pot . Once boiling, add jasmine rice . Cover, and reduce to a gentle simmer. Cook until tender ⏱️ 15 minutes . Meanwhile, cut chicken cutlets into 1-inch pieces, then toss with 1 tsp cornstarch in a medium bowl . Season with salt and pepper.

   jasmine rice: 1 c, chicken cutlets: 2 unit, cornstarch: 2 tsp
2. 

   2

   Wash and dry all produce. Peel ginger , then mince until you have 1½ TBSP. Core and seed bell pepper , then slice into thin strips. Trim scallions . Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze ¼ cup juice from orange into a small bowl .

   ginger: 1 unit, bell pepper: 1 unit, scallions: 2 unit, orange: 1 unit
3. 

   3

   Heat a drizzle of vegetable oil in a medium pan over medium heat. Add cashews and toss until fragrant ⏱️ 30 seconds . Stir in 1 tsp sugar and a pinch or two of korean chili flakes to taste. Cook, stirring, until cashews are coated in a sticky, lightly browned glaze ⏱️ 1 minute . Remove from pan and let cool on a plate or piece of parchment.

   vegetable oil: 2 tbsp, cashews: ½ cup, sugar: 2 tsp, korean chili flakes: 1 tsp
4. 

   4

   Whisk together orange juice, orange zest, 1 tsp sugar, soy sauce , 1 TBSP minced ginger, 1 TBSP water, and remaining cornstarch in a small bowl . Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened ⏱️ 4 minutes . Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant ⏱️ 3 minutes .

   soy sauce: 2 tbsp
5. 

   5

   Remove veggies from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing, until browned and cooked through ⏱️ 4 minutes . Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken ⏱️ 2 minutes .
6. 

   6

   Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in pan. Garnish with cashews and sprinkle with remaining chili flakes to taste.