Orange Honey Cashew Chicken Recipes

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.

ORANGE CASHEW CHICKEN

Steps:

• Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.
• Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.
• Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.
• Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.
• Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

ORANGE-CASHEW CHICKEN WITH BROCCOLI

Steps:

• Preheat a large, deep skillet over high heat with 3 tablespoons of the oil. Season the chicken with some salt and pepper and brown it in 2 batches if necessary. Once the chicken has browned, remove it to a plate and reserve.
• Return the skillet to the heat and add the remaining 2 tablespoons oil, the onions, garlic, red bell peppers, broccoli, red pepper flakes, and coriander. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to get tender. Add the orange zest and juice, tamari, and honey; stir, scraping up any brown bits on the bottom of the pan.
• Add the chicken stock and bring up to a simmer, then return the browned chicken to the pan and cook for another 5 minutes, or until the chicken is cooked through. Mix the cornstarch with a little splash of water in a small bowl and add to the pan to thicken up the sauce a bit. Add the cashews--as many as you want! Serve the cashew chicken over rice and garnish with the chopped cilantro.

CASHEW CHICKEN WITH GINGER

Steps:

• Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan. , In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes., Stir in chicken and cashews; heat through. Serve with 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.