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thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
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thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
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thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
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thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
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thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
Zoom Info
thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
Zoom Info
thf-inthekitchen: So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy! http://rachaelray.com/recipe.php?recipe_id=2764  Make Your Own Take-Out Chinese Orange Barbecue Chicken 2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped or grated 1 1-inch piece ginger, peeled and grated 1 tablespoon hot sauce 2 tablespoons tamari 1/4 cup hoisin sauce 1/4 cup orange marmalade 1/2 cup chicken stock Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
Zoom Info

thf-inthekitchen:


So Alex and I were craving Chinese food this past weekend, but as with most people our age, money is tight.  As you may know, I am obsessed with Rachael Ray, and she has make your own take out recipes so we figured why not? But we didn’t have cashews or scallions so we omitted them. Enjoy!

http://rachaelray.com/recipe.php?recipe_id=2764 

Make Your Own Take-Out

Chinese Orange Barbecue Chicken

  • 2 tablespoons canola or vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
  • Salt and ground black pepper
  • 1 red bell pepper, seeded and thinly sliced
  • 1 onion, chopped
  • 2-3 cloves garlic, finely chopped or grated
  • 1 1-inch piece ginger, peeled and grated
  • 1 tablespoon hot sauce
  • 2 tablespoons tamari
  • 1/4 cup hoisin sauce
  • 1/4 cup orange marmalade
  • 1/2 cup chicken stock

Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.

Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that’s cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.

When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.

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