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Orange Cashew Chicken

 Orange Cashew Chicken
"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."
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 Facts: 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,

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Orange Cashew Chicken (continued)

Nutritional Facts: 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.