Orange Cashew Chicken Recipe
Orange Cashew Chicken Recipe photo by Taste of Home

Orange Cashew Chicken Recipe

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4.5 7 11
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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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 375 calories, 13g fat (2g saturated fat), 66mg cholesterol, 625mg sodium, 34g carbohydrate (0g sugars, 2g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 3-1/2 lean meat 2 vegetabl


  1. 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.
  2. 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.
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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Reviewed Jan. 3, 2015

"Been making this for years. Often prep carrots, celery and chicken ahead and put in bags. Makes after work dinner fast and easy!"

Reviewed Jul. 26, 2014

"Really delicious. Before adding the sauce, during the last 2-3 minute I add in some snap peas or snow peas."

Reviewed Jun. 3, 2014

"Delicious! The whole family loved it...and we fought over who could have the leftovers!"

Reviewed Dec. 14, 2012

"Easy and delicious!"

Reviewed Oct. 3, 2011

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

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