In a saucepot, heat ¾ cup of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender (about 18 minutes). Fluff with a fork and add the scallions. Remove the pot from the heat, cover.
Meanwhile, thinly slice the chicken into bite-size pieces.
Trim the broccoli and cut it into 2-inch pieces or florets. Cut the pepper into bite-size pieces. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the florets for 3 minutes, adding the peppers for the last 2 minutes. Cook these vegetables until tender-crisp. Drain.
Heat a large skillet over medium-high heat while the vegetables cook. (Using coconut oil for this step is particularly flavorful). Add 1½ tablespoons of the oil. When it begins to smoke or ripple, add the chicken and brown for 5 to 6 minutes, turning once, then transfer to a plate. (The chicken will not be totally cooked at this point.) Add the remaining one tablespoon of oil to the pan and stir fry the garlic for 1 minute.
Reduce the heat in the pan to medium heat and add the soy sauce, marmalade, and the remaining chicken broth. Slide the chicken into the pan. Let flavors meld together for a couple of minutes until the chicken is completely cooked through.
Pour the chicken mixture over the rice and top with cashews, orange zest, and orange slices.
I hope you enjoy my recipe for Cashew Chicken with Orange Sauce!