Asian Orange Chicken with Cashew Rice

8 cups water
2 bags (2-cup size) boil-in-bag rice
1/2 cup roasted cashews
1 scallion
1 teaspoon hot chili oil, or less to taste
Salt and pepper to taste

Pour the water into a 4-quart saucepan, cover, and bring to a boil over high heat. Add the bags of rice and boil according to the directions on the package.

While the rice cooks, chop the cashews and scallion. Remove the bags from the water and let drain. Cut open the bags and put the rice in the saucepan. Stir in the cashews, scallion, and hot chili oil. Season with salt and pepper. Cover to keep warm.

1 navel orange
3 tablespoons teriyaki sauce
1 teaspoon cornstarch
1 pound chicken tenders
2 tablespoons vegetable oil
5 cups cut-up fresh stir-fry vegetables
2 teaspoons pre-chopped garlic
2 teaspoons pre-minced ginger

Wash the orange and with a grater or lemon zester, remove the zest. Squeeze the juice. In a small bowl, stir together the orange juice, teriyaki sauce, and cornstarch.

Cut the chicken into 1-inch chunks. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for 1 to 2 minutes, or until no longer pink. With a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon oil and the vegetables to the skillet. Reduce the heat to medium-high and stir-fry 2 to 4 minutes.

Add the garlic, ginger, and orange zest and stir-fry for 1 minute. Add the chicken and any juices that have accumulated on the plate and the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly and the chicken is cooked through. Remove the skillet from the heat.

Serve over rice.

Makes 4 Servings