Chinese Orange Barbecue Cashew Chicken
Discover the perfect fusion of sweet, savory, and nutty flavors with this Chinese Orange Barbecue Cashew Chicken recipe. Tender, golden-brown chicken bites are tossed in a glossy, tangy sauce made from freshly squeezed orange juice, soy sauce, hoisin, honey, and a touch of smoky barbecue sauce. Crunchy toasted cashews add an irresistible texture, while a hint of ginger, garlic, and optional red pepper flakes elevate the flavor profile. This 20-minute, one-pan dish is effortlessly served over fluffy white rice, garnished with green onions and sesame seeds for a stunning restaurant-style finish. Ideal for busy weeknights or a quick upgrade to your takeout favorites, this recipe is a must-try for lovers of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1.5 lbs chicken breasts (boneless, skinless)
- 3 tbsp cornstarch
- 4 tbsp vegetable oil
- 1 cup unsalted cashews
- 1 cup orange juice (freshly squeezed preferred)
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 3 tbsp barbecue sauce
- 1 tbsp rice vinegar
- 3 cloves garlic (minced)
- 1 tsp ginger (grated)
- 0.5 tsp red pepper flakes (optional, for heat)
- 2 green onions (sliced thinly)
- 1 tbsp sesame seeds (optional, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Cut the chicken breasts into bite-sized cubes and toss them in a bowl with the cornstarch until evenly coated.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cashews and toast them for 2-3 minutes until golden and fragrant. Remove and set aside.
Add the remaining 2 tablespoons of vegetable oil to the pan. Add the cornstarch-coated chicken pieces and cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside.
In the same pan, lower the heat to medium and add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Stir in the orange juice, soy sauce, hoisin sauce, honey, barbecue sauce, rice vinegar, and red pepper flakes (if using). Let the sauce simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
Add the cooked chicken back to the pan and toss to coat the chicken evenly in the sauce.
Mix in the toasted cashews and cook for an additional 1-2 minutes to warm through.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve immediately over cooked white rice and enjoy!
Nutrition Facts
Calories |
4018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 433.4 g | 158% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 88.9 g | ||
| Protein | 268.3 g | 537% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 398 mg | 31% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3781 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
