Orange Cashew Chicken Food

ORANGE AND CASHEW CHICKEN STIR-FRY WITH BELL PEPPER AND JASMINE RICE

Steps:

• Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, cut chicken into 1-inch pieces, then toss with 1 tsp cornstarch (we sent more) in a medium bowl. Season with salt and pepper.
• Wash and dry all produce. Peel ginger, then mince until you have 1½ TBSP. Core and seed bell pepper, then slice into thin strips. Trim scallions. Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze ¼ cup juice from orange into a small bowl.
• Heat a drizzle of oil in a medium pan over medium heat. Add cashews and toss until fragrant, about 30 seconds. Stir in 1 tsp sugar and a pinch or two of chili flakes (to taste). Cook, stirring, until cashews are coated in a sticky, lightly browned glaze, 30 seconds to 1 minute. Remove from pan and let cool on a plate or piece of parchment.
• Whisk together orange juice, orange zest, 1 tsp sugar, soy sauce, 1 TBSP minced ginger, 1 TBSP water, and remaining cornstarch in a small bowl. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened, 3-4 minutes. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, 2-3 minutes.
• Remove veggies from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, 1-2 minutes.
• Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in pan. Garnish with cashews and sprinkle with remaining chili flakes (to taste).

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.

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!

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.

MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE

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.

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

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 WITH BROCCOLI

Steps:

• Preheat a large, deep skillet over high heat with 3 tablespoons of the oil. Season the chicken with some salt and pepper and brown it in 2 batches if necessary. Once the chicken has browned, remove it to a plate and reserve.
• Return the skillet to the heat and add the remaining 2 tablespoons oil, the onions, garlic, red bell peppers, broccoli, red pepper flakes, and coriander. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to get tender. Add the orange zest and juice, tamari, and honey; stir, scraping up any brown bits on the bottom of the pan.
• Add the chicken stock and bring up to a simmer, then return the browned chicken to the pan and cook for another 5 minutes, or until the chicken is cooked through. Mix the cornstarch with a little splash of water in a small bowl and add to the pan to thicken up the sauce a bit. Add the cashews--as many as you want! Serve the cashew chicken over rice and garnish with the chopped cilantro.

ORANGE, HONEY AND SOY CHICKEN

Steps:

• Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

CASHEW CHICKEN SALAD WITH MANDARIN ORANGES

Steps:

• Combine first 6 ingredients, stirring well with a whisk.
• Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

ORANGE-CASHEW CHICKEN AND RICE

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.

ORANGE-HONEY CASHEW CHICKEN

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.