Chicken Stir Fry

Chicken Stir Fry
- Kate W.

Ingredients:
2 TBSP canola/veggie oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into bite sizes (thighs are key!)
salt and ground black pepper
1 red bell pepper, seeded and thinly sliced
1 onion, chopped
1 TBSP Hot Sauce
2 TBSP Tamari
1/4 cup Hoisin Sauce
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup regular or honey roasted cashews
3 scallions, thinly sliced on a bias
Egg Noodles, cooked
Place a large skillet over med-high heat with 2 turns of the pan of oil, about 2 TBSP. 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 and onion to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking, 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. Serve over egg noodles, garnished with scallions.

From a Rachel Ray recipe, I think...