Cashew Chicken or Pork with Orange Sauce & Scallion Rice

• 2 cups chicken stock
• 2 tablespoons canola, vegetable, or other high-temperature cooking oil
• 1 cup white rice
• 1 small bunch of scallions, thinly sliced on an angle
• 6 chicken cutlets or chicken thighs or 6 thin pork loin chops
• 1 large bundle of broccolini or 1 head of broccoli
• Salt
• 1 1/2 inches fresh gingerroot, peeled and finely chopped or grated
• 2 to 3 garlic cloves, finely chopped
• 3 tablespoons tamari (aged soy sauce)
• 1/3 cup orange marmalade
• 1/2 cup roasted unsalted cashews

1. In a covered sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil.
2. Bring to a boil and stir in the rice, bring back to a bubble, cover, and simmer for 18 minutes, or until the rice is tender.
3. Fluff with a fork and add the scallions.
4. Meanwhile, thinly slice the chicken or pork.
5. Trim the broccolini or broccoli and cut into 2-inch pieces or florets.
6. Bring 2 inches of water to a boil in a shallow pot or deep skillet.
7. Salt the water and cook the broccolini or florets for 3 to 4 minutes until tender-crisp, then drain.
8. Heat a large skillet to high heat while the broccolini cooks.
9. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown for 5 to 6 minutes, turning once, then transfer to a plate.
10. Add the remaining 1/2 tablespoon of oil to the pan and stir in the ginger and garlic for 1 minute, then stir in 3 tablespoons of the tamari, the marmalade, and the remaining 1/2 cup of chicken stock.
11. Slide the chicken, broccolini, and cashews into the pan and combine with the sauce.
12. Simmer for another minute or two.
13. Scoop the chicken mixture into dishes, top with a scoop of rice, and serve.

chicken stock, canola, white rice, scallions, chicken cutlets, bundle of broccolini, salt, gingerroot, garlic, soy sauce, orange marmalade, cashews

Taken from www.epicurious.com/recipes/food/views/cashew-chicken-or-pork-with-orange-sauce-scallion-rice-377452 (may not work)