Orange Cashew Chicken Recipe

4.5 7 11
Orange Cashew Chicken Recipe
Orange Cashew Chicken Recipe photo by Taste of Home
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Orange Cashew Chicken Recipe

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

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium carrots, sliced
  • 1/2 cup chopped celery
  • 2 tablespoons vegetable or 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

Directions

In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear. Reduce heat. In a 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 over rice. Yield: 4 servings.
Originally published as Orange Cashew Chicken in Quick Cooking September/October 2002, p33

Nutritional Facts

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

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium carrots, sliced
  • 1/2 cup chopped celery
  • 2 tablespoons vegetable or 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
  1. In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear. Reduce heat. In a 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 over rice. Yield: 4 servings.
Originally published as Orange Cashew Chicken in Quick Cooking September/October 2002, p33

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Reviews forOrange Cashew Chicken

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Jtamsn User ID: 3021884 216779
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!"

MY REVIEW
Wingslady User ID: 3694773 85903
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."

MY REVIEW
Mom'stheCook! User ID: 5396990 130581
Reviewed Jun. 3, 2014

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

MY REVIEW
Helem User ID: 3356086 87332
Reviewed Dec. 14, 2012

"easy and delicious!"

MY REVIEW
mnccaleb User ID: 4255057 113391
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."

MY REVIEW
DocSocrates User ID: 6034485 135594
Reviewed Jun. 10, 2011

"I first made this years ago when my kids were in Middle School and everyone loved it. Now my daughter has graduated from college, moving into her first apartment, and asked me for the recipe after all this time. I think it's one of the first "asian style" dishes I ever made, should be great for any beginning chef. Since then I've branched out into a lot more authentic and creative asian cooking, but this recipe deserves the credit for the original inspiration. If you're a new cook, or new to asian food, give it a try!"

MY REVIEW
CWOCN User ID: 4346648 113311
Reviewed Apr. 28, 2011

"I will probably make again but with less orange juice (broth instead), less corn starch and added garlic."

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