ORANGE-CASHEW CHICKEN AND RICE
I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use)., In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes., Fluff rice with a fork; serve with chicken mixture.
Nutrition Facts : Calories 389 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1249mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
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.
ORANGE CASHEW CHICKEN
"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."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375 calories, Fat 13g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 625mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
- Meanwhile, thinly slice the chicken or pork.
- Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
- Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
- Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
- Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
CHIPOTLE CASHEW CHICKEN WITH BROWN RICE
I was in a Park City, Utah Albertson's grocery store and picked up a sack of nuts: chipotle coated raw cashews. They were gone before I made it to the check-out. I paid for the empty bag and immediately wrote this recipe based on the ingredients of those nuts. This may look like Chinese Take-Out but the maple, chipotle flavor makes for a North-Western American surprise! Leave the nuts raw - they taste buttery and extra sweet. Toasting will develop a deeper flavor, but the sweet butter nuts have a unique texture when eaten raw.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
- While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
- Top rice with cashew chicken and serve.
CROCK POT ORANGE CASHEW CHICKEN
This recipe is adapted from one I acquired from a newspaper in the 90s. This has been a staple crock pot recipe for me every since. It is easy and delicious!
Provided by chichimama_05
Categories Chicken Breast
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cubed chicken in crock pot. Add sliced onion, salt ,& peppercorns then top with water & orange marmalade.Stir to combine ingredients.
- Cook on low 6-8 hours.
- Serve over rice topped with chopped cashews.
- Note: The peppercorns give a great flavor while cooking however I pick them out when its done because they are too strong to eat whole.
Nutrition Facts : Calories 459.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 145.3, Sodium 932.7, Carbohydrate 43.1, Fiber 1.2, Sugar 35.6, Protein 50
ORANGE-CASHEW CHICKEN & RICE
Yield 3 Servings
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1/2 cup oranges and 2 tablespoon juice (save remainder for another use). In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes. Fluff rice with a fork; serve with chicken mixture.
CHINESE ORANGE BARBECUE CASHEW CHICKEN
Make and share this Chinese Orange Barbecue Cashew Chicken recipe from Food.com.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478.2, Fat 18.2, SaturatedFat 2.9, Cholesterol 100.1, Sodium 1132.6, Carbohydrate 34.4, Fiber 2.7, Sugar 20.6, Protein 45.2
ORANGE CASHEW CHICKEN
This is from a Quick Cooking Magazine. The tender chicken, crunchy cashews, and sweet citrus sauce make it a fast, delicious meal.
Provided by jean1490
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 918.6, Carbohydrate 30.1, Fiber 1.4, Sugar 23.2, Protein 26.3
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.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts :
WHOLE FOODS ORANGE CASHEW RICE
Lovely, colorful and tasty rice! I have sampled Whole Foods Market offerings, and let me tell you, everything is outstanding!!! Recipe from The Whole Foods Market Cookbook.
Provided by BecR2400
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
- Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
- Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
- Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.
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