Orange Cashew Chicken
Elevate your weeknight dinner game with this irresistible Orange Cashew Chicken, a vibrant stir-fry bursting with bold, citrusy flavors and satisfying textures. Tender pieces of golden-browned chicken thighs are paired with crunchy toasted cashews and glossy, tangy-sweet orange sauce spiked with hints of soy, honey, garlic, and freshly grated ginger. Freshly squeezed orange juice and fragrant orange zest bring natural brightness, while the final sprinkle of green onions adds a pop of color and freshness. Ready in just 35 minutes, this one-pan dish is perfect for busy evenings, especially when served over fluffy white rice to soak up every last drop of the luscious sauce. Easy to make yet packed with gourmet flavor, this Orange Cashew Chicken will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 100 grams cashews
- 1 cup orange juice (freshly squeezed)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon orange zest
- 2 green onions (sliced, for garnish)
- 2 cups cooked white rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and toss them in a bowl with 2 tablespoons of cornstarch to coat evenly.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and cook until golden brown on all sides and fully cooked through, about 6-8 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Toast the cashews for 1-2 minutes until golden and fragrant. Remove and set aside.
In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, orange zest, and the remaining 1 tablespoon of cornstarch until smooth.
Pour the sauce mixture into the pan and bring to a gentle simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the cooked chicken to the pan, stirring to coat the pieces evenly in the sauce. Add the toasted cashews and mix well.
Remove from heat and garnish with sliced green onions. Serve immediately over cooked white rice, if desired.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 33.1 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 60.7 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2615 mg | 56% | |
*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.
