Orange and Cashew Chicken Stir-Fry

🥘 Ingredients

• Korean chili flakes
  2 tsp
• bell pepper
  2 unit
• cashews
  2 oz
• chicken cutlets
  20 oz
• cornstarch
  2 tbsp
• ginger
  2 unit
• jasmine rice
  1.5 c
• orange
  2 unit
• pepper
• salt
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar
  2 tsp
• vegetable oil
  3.333 tbsp

🍳 Cookware

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

1. 

   1

   Bring 1 1/4 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, about ⏱️ 15 minutes . Meanwhile, cut chicken cutlets into 1-inch pieces, then toss with 1 tsp cornstarch (we sent more) in a medium bowl . Season with salt and pepper .

   salt, jasmine rice: 1.5 c, chicken cutlets: 20 oz, cornstarch: 2 tbsp, pepper
2. 

   2

   Wash and dry all produce. Peel and mince ginger until you have 1 1/2 tbsp. Core, deseed, and slice bell pepper into thin strips. Trim scallions . Thinly slice the white and light green parts; cut the greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze 1/4 cup juice from the orange into a small bowl .

   ginger: 2 unit, bell pepper: 2 unit, scallions: 4 unit, orange: 2 unit
3. 

   3

   Heat a drizzle of vegetable oil in a medium pan over medium heat. Add cashews and toss until fragrant, about ⏱️ 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, ⏱️ 30 seconds to ⏱️ 1 minute . Remove from pan and let cool on a plate or piece of parchment.

   vegetable oil: 3.333 tbsp, cashews: 2 oz, sugar: 2 tsp, Korean chili flakes: 2 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, ⏱️ 3 minutes to ⏱️ 4 minutes . Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, ⏱️ 2 minutes to ⏱️ 3 minutes .

   soy sauce: 4 tbsp
5. 

   5

   Remove veggies from pan and set aside. Heat another large drizzle of oil in the same large pan over medium-high heat. Add the chicken and cook, tossing, until browned and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes . Stir in the sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, ⏱️ 1 minutes to ⏱️ 2 minutes .
6. 

   6

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