Chinese Orange-Barbeque Cashew Chicken

as adapted from Rachel Ray's Look + Cook (soooo many great looking recipes here - can't wait to try more)

3T canola oil
1.5 pounds boneless skinless chicken breasts or thighs chopped into bite sized pieces
salt and pepper
1 red bell pepper diced
1 onion diced
2-3 garlic cloves - finely chopped or grated
1 inch of fresh gingerroot, peeled and grated or finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1T hot sauce
2 T tamari
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced on the bias

Place a large skillet over high heat with 2T oil.  When the pan is hot add the meat, salt/pepper and stir fry until golden brown, 4-5 min. Remove from pan and reserve on plate. Add remaining 1T oil, then add bell pepper, onion, garlic and ginger to the skillet and stir fry for 3 min or until crisp-tender. In a small bowl, combine hoisin, marmalade, hot sauce, tamari and stock. Return the chicken to the pan and pour in the sauce.  Add the cashews, toss to coat and continue cooking until the sauce thickens up, about 1 min more.  Serve with brown rice and garnish with the scallions.

Mr Picky and Little Miss Almost Vegetarian were at their Grandma's house so it was just my husband and I for this one.  THIS WAS DELICIOUS!!!  Both of us just LOVED this and we will make it again and again!!