Orange Cashew Chicken

Ingredients

2 large chicken breasts
1 Tbsp. (approximately) of rice flour
6 small or 3 large cloves garlic (minced)
8 green onions
1/4 cup Hoisin Sauce
1/4 cup Rice Vinegar (unseasoned)
1/4 cup water 3/4 cup cashews (toasted over medium/low heat in pan)
1 bundle of Vermicelli noodles
1 Navel Orange (If the orange isn’t extremely sweet it will taste too tart against the sweetness of the Hoisin sauce. Sometimes opposites are good in a recipe. This isn’t one of those times).
Salt & Pepper Vegetable Oil

Method:

1. Clean and separate green onions into white and green parts.
2. Chop both white and green parts into 2cm sections. If the white part of the green onions is very large around, also slice in half lengthwise.
3. If you’re using a fresh orange, peel it then cut off all the membranes and section it. Chop into bits.
4. Dice your chicken breasts into even, bite sized pieces.
5. Add rice flour and salt & pepper to plastic bag and put chicken in the bag & shake around so the chicken is covered in flour.
6. Fry your chicken, the WHITE part of the green onions and garlic over medium/high heat in 1 Tbsp. vegetable oil. You may have to do 2 batches to avoid overcrowding (and therefore steaming) the chicken. Add another Tbsp. of oil for the second batch and remove the first batch to a plate.
7. Once all the chicken, onions and garlic are cooked, return it all to the pan. Add 1/4 cup of rice vinegar and cook until evaporated. Add 1/4 cup Hoisin Sauce and 1/4 cup of water. Cook and stir until fully combined. 9. Cook Vermicelli noodles
8. Remove from heat and stir in the green bits of the green onion, toasted cashews and oranges (optional) & noodles.

Serve on either a bed of rice or Bok Choy:

Heat wok and add oil. When oil is ready, add garlic and stir-fry briefly, for about 30 seconds, until the garlic is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce on high heat for 1 minute. Add the water or chicken broth, cover the wok and simmer for about 2 - 3 minutes, until the leaves are dark green and the stalks are tender but not too soft.