John White's Orange-you glad I made stir-fry tonight.

Well, that's quite a mouthful! I have decided that any recipes I post on the site will be named after a guy I have dated and John White got the honor of being first because his name has a color in it to match the recipe. I don't know if I will run out of recipes or guys first. Anyway- this recipe is a basic stir-fry except for the sauce that goes in it. It has a sweet/spicy thang goin'on! We enjoy it at our house. Serves 4.
1-1 1/2 lbs chicken cut into 1 inch squares
whatever veggies you like in your stir-fry or have on hand- I like bell peppers, onions, broccoli, carrots, mushrooms, green beans- really anything
3 cloves of garlic
1/2 tsp. red pepper flakes
1 tsp. ground coriander
1/2 c. orange juice
1/2 c. hoisin sauce- hoisee whoee? what the? I didn't know what it was either until I tried this recipe. It is like an asian bbq sauce and you can find it on the asian aisle at the store.
1 can sliced water chestnuts- I don't always have these on hand, but it is good with or without them.
1 c. cashews- the 1st time I made this my husband saw me put these in and said, "good call." and I agree- don't make this without the nuts.
3 TBS. oil-divided
Saute the chicken in 2 TBS of oil until it is golden brown and cooked through. Take out the chicken and add the remaining TBS of oil. Then your veggies, garlic, red pepper flakes, coriander and some salt and pepper. Cook stirring frequently for 3-4 minutes. In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the water chestnuts and the reserved chicken. Cook for another 2 minutes until everything is nicely coated and cooked through. Serve on top of rice.
*Julie- are you sure you want me posting recipes on this site? I tend to make a lot of editorial comments!