If you are scared when you see duck sauce, have no fear. It is not made from Donald or Daffy :) It is a apricot based sauce you can find in the international section of your grocery store.
Enjoy :)
Asian Style Cashew (or Peanut) Chicken
3 Tbsp vegetable oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cup brown rice
3 cups chicken stock or broth
1 1/2 lb chicken, cut into pieces
Montreal Steak Seasoning, to taste
3 tsp minced garlic
1 red bell pepper, thinly sliced
1 tsp crushed red pepper flakes
2 cups bean sprouts
1 cup pea pods, chopped into smaller pieces (I used snow peas)
1/2 cup tamari (dark, aged soy sauce...I used regular soy sauce and it was great!)
4 scallions, cut on the diagonal about 2 inches apart
1/2 cup duck sauce
1 cup cashews (or peanuts)
In a medium pot over medium heat, combine 1 Tbsp of the vegetable oil and butter. When the butter melts into the oil,add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes
While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 Tbsp vegetable oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, bell peppers, and other vegetables. Cook for 2 to 3 minutes, then mix the vegetables and meat together. Season the stir fry with tamari and duck sauce. If you want the sauce a little thicker, mix 1 Tbsp cornstarch with 1 Tbsp water and stir into mixture. Let cook for another minute or two to thicken. Add the cashews (or peanuts) and cilantro and serve over the brown rice.
Recipe Source: 365: No Repeats from Rachael Ray
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