Orange And Cashew Chicken Stir Fry With Bell Pepper And Jasmine Rice Recipes

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Steps:

• Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
• For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

ORANGE CASHEW CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
• Reduce heat.
• In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
• Stir into chicken mixture.
• Bring to a boil; cook and stir for 2 minutes, or until thickened.
• Stir in cashews.
• Serve over hot rice.

CHINESE ORANGE CASHEW CHICKEN

Steps:

• 1. Place a large skillet over high heat. Add 1 tbsp oil. Add the chicken pieces with salt and pepper. Cook until browned on each side. Remove chicken to a dish and set aside.
• 2. Add the other tbsp of oil and add the red bell pepper, onion, garlic, and ginger. Stir fry 5 minutes. Add the chicken back to the pan.
• 3. Mix the hoisin, orange marmalade, brown sugar, soy sauce and chicken stock together. Pour over the chicken and bring to a boil. Cook for 10 minutes. Add the honey roasted cashews and scallions.
• 4. serve over cooked rice or noodles.