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Orange-Honey Cashew Chicken

 Orange-Honey Cashew Chicken
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.
2 ServingsPrep: 20 min. + marinating Cook: 25 min.


  • 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


  • 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

2 of 2

Orange-Honey Cashew Chicken (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.