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Orange Cashew Chicken Recipe

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"This delicious stir-fry is quick to fix yet tasty enough for company," says Andrea Bolden of Unionville, Tennessee. "The tender chicken, crunchy cashews and sweet citrus sauce are always a hit."

This recipe is:

Quick

Diabetic Friendly

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Orange Cashew Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4 to 1/2 cup salted cashews
Hot cooked rice

Directions

In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat.
In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium soy sauce and 1/4 cup cashews; calculated without rice) equals 375 calories, 13 g fat (2 g saturated fat), 66 mg cholesterol, 625 mg sodium, 34 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Orange Cashew Chicken in Quick Cooking September/October 2002, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Orange Cashew Chicken (3)

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Orange Cashew Chicken

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Reviewed on Oct. 03, 2011 by mnccaleb

My husband loved this, I thought it had a bit too much orange flavor though. Good dish overall, with an asian flavor.

Reviewed on Jun. 10, 2011 by DocSocrates

I first made this years ago when my kids were in Middle School and everyone loved it. Now my daughter has graduated from college, moving into her first apartment, and asked me for the recipe after all this time. I think it's one of the first "asian style" dishes I ever made, should be great for any beginning chef. Since then I've branched out into a lot more authentic and creative asian cooking, but this recipe deserves the credit for the original inspiration. If you're a new cook, or new to asian food, give it a try!