Yield: 6 servings
1.75- 2# chicken (cut up in pieces, or strips for "stir-fry")
1T Thai Chile Sauce or 1 t. Thai chile paste (more concentrated)
2 T Soy sauce
2T Teriyaki Sauce
1/4 cup orange juice
1 cup chicken broth or stock + additional for thinning sauce
3 t. corn starch
2T orange marmalade
1/4-1/2 cup cashew nuts
**Chopped green onion for garnish
1) In a wok or sauté pan, heat a bit of oil on medium heat. Add chicken and chile sauce/paste, stir together, and cook. When chicken is almost cooked, add the soy, teriyaki, and orange juice and stir.
****You should also start your rice as soon as you start the chicken.
2) In a bowl, combine the corn starch and broth. Add to the chicken and stir until the mixture thickens. Turn down the heat to low, and adjust thickness if necessary. (Add more broth to thin, and if sauce isn't thick enough, make another slurry with a small amount of cornstarch and broth and add to chicken.) Cook for about 10min.
***A slurry is simply a term for a thickening agent used in soups and sauces, and is a combination of a flour/starch and liquid.
3) Add the marmalade and cashews. Remove from heat. Serve over rice with your favorite veggies, and garnish with green onion and a few more cashews if you wish!