Taste of Home
Orange-Honey Cashew Chicken
TOTAL TIME: Prep: 20 min. + marinating Cook: 25 min.
YIELD: 2 servings.
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.
Ingredients
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1-1/4 cups orange juice, divided
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1 tablespoon lemon juice
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1/4 teaspoon salt
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Dash pepper
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2 boneless skinless chicken breast halves (about 5 ounces each)
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1 to 2 teaspoons olive oil
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1/3 cup chopped onion
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1/4 cup honey
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1 teaspoon minced fresh parsley
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Hot cooked rice
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1 tablespoon cornstarch
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2 tablespoons water
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3 tablespoons chopped salted cashews
Directions
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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.
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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.
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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.
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