Chinese Orange Cashew Chicken Recipes

CHINESE ORANGE CASHEW CHICKEN

Steps:

• 1. Place a large skillet over high heat. Add 1 tbsp oil. Add the chicken pieces with salt and pepper. Cook until browned on each side. Remove chicken to a dish and set aside.
• 2. Add the other tbsp of oil and add the red bell pepper, onion, garlic, and ginger. Stir fry 5 minutes. Add the chicken back to the pan.
• 3. Mix the hoisin, orange marmalade, brown sugar, soy sauce and chicken stock together. Pour over the chicken and bring to a boil. Cook for 10 minutes. Add the honey roasted cashews and scallions.
• 4. serve over cooked rice or noodles.

CHINESE CASHEW CHICKEN

Steps:

• Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
• Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
• Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
• Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
• Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
• Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

ORANGE CASHEW CHICKEN

Steps:

• Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.
• Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.
• Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.
• Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.
• Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate. Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl. When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute. Serve the stir-fry over brown rice, garnished with scallions.

ORANGE CASHEW CHICKEN

Steps:

• 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.

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
• Season the chicken with salt and pepper.
• When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
• Remove the meat from the pan and reserve on a plate.
• Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
• While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
• When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
• Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
• Serve the stir-fry over brown rice, garnish with scallions.

ORANGE CASHEW CHICKEN

Steps:

• In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
• Reduce heat.
• In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
• Stir into chicken mixture.
• Bring to a boil; cook and stir for 2 minutes, or until thickened.
• Stir in cashews.
• Serve over hot rice.

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

Steps:

• Cube chicken into bite size pieces and place in a medium size mixing bowl.
• Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
• Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
• Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
• Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
• Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
• Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
• Makes 4 servings.