Happy Holidays

Christmas Dinner (no pictures):
Roast Leg of Lamb
Scalloped Potatoes
Honey-glazed Carrots
See last year's post

New Year's Eve Dinner:
Chinese Orange-Barbecue Cashew Chicken
from Rachael Ray's Look + Cook

Ingredients:
3 tablespoons canola or vegetable oil
1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
salt and pepper
1 red bell pepper, chopped into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
2 to 3 garlic cloves, finely chopped
1 inch of fresh gingerroot, finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1 tablespoon hot sauce
2 tablespoons tamari (aged soy sauce)
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced

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