- 2 cups chicken stock, divided
- 2 tablespoons canola, vegetable or other high-temperature cooking oil, divided
- 1 cup white rice
- 1 small bunch scallions, thinly sliced on an angle
- 6 chicken cutlets or 6 chicken thighs or 6 thin pork loin chops
- 1 large bundle broccolini or 1 head of broccoli
- 1 1 1/2-inch piece of fresh ginger root, peeled and finely chopped or grated
- 2-3 cloves garlic, finely chopped
- 3 tablespoons Tamari (dark soy sauce)
- 1/3 cup orange marmalade
- 1/2 cup roasted unsalted cashews
In a covered saucepot, heat 1 1/2 cups stock and 1 tablespoon vegetable oil. 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. Fluff with a fork and add the scallions.
Meanwhile, thinly slice the chicken or pork.
Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet. Salt the water and cook the broccolini or florets for 3-4 minutes until tender-crisp, then drain.
Heat a large skillet to high heat while the broccolini cooks. Add 1/2 tablespoon oil and when it begins to smoke or ripple, add the chicken and brown for 5-6 minutes, turning once, then transfer to a plate. Add the remaining 1/2 tablespoon oil to the pan and stir in the ginger and garlic for 1 minute, then stir in the Tamari, marmalade and the remaining 1/2 cup chicken stock. Slide the chicken, broccolini and cashews into the pan and combine with the sauce. Simmer for another minute or two.
Scoop the chicken mixture into dishes, top with a scoop of rice and serve.