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

Orange-Honey Cashew Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + marinating Cook: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 25 min.
MAKES: 2 servings

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

  1. 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.
  2. 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.
  3. 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.

Reviews for Orange-Honey Cashew Chicken

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 7, 2012

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!

MY REVIEW
Reviewed Aug. 7, 2012

Wow! This one is a keeper the chicken is so moist and the sauce is delicious.

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