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Orange-Honey Cashew Chicken Recipe

Orange-Honey Cashew Chicken Recipe photo by Taste of Home

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The sweet honey-citrus sauce turns ordinary poultry into something special. "I like to serve it with rice or riced potatoes," notes Raymonde Bourgeois of Swastika, Ontario.

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Orange-Honey Cashew Chicken Recipe

Prep: 20 min. + marinating Cook: 25 min.

Yield: 2 Servings

20 25 45

Ingredients

1-1/4 cups orange juice, divided
1 tablespoon lemon juice
1/4 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves (about 5 ounces each)
1 to 2 teaspoons olive oil
1/3 cup chopped onion
1/4 cup honey
1 teaspoon minced fresh parsley
Hot cooked rice
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons chopped salted cashews

Directions

In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight.
Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews. Yield: 2 servings.

Originally published as Orange-Honey Cashew Chicken in Country Woman May/June 2003, p36

Light-Bodied White Wine

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

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Orange-Honey Cashew Chicken

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Reviewed on Nov. 07, 2012 by kerrynjames

This was quite tasty. We served it with rice. Next time, I'm doubling the sauce and halving the onion and adding some extra cashews. Thanks for the recipe!