Orange Cashew Chicken Stir Fry with Vegetables

orange cashew chicken with white rice in a white bowl

Orange Cashew Chicken Stir Fry with Vegetables

Vibrant, flavor-packed stir-fry featuring juicy chicken and fresh vegetables in a savory orange sauce garnished with crunchy cashews.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Asian-American Fusion

Servings:

Calories: 454kcal

Author: Judy Purcell

Ingredients

FOR THE CHICKEN AND MARINADE

2 large boneless-skinless chicken breast cut into thin strips
2 tablespoons water
2 teaspoons soy sauce
2 teaspoons arrowroot powder or organic cornstarch
2 teaspoons avocado oil

FOR THE ORANGE SAUCE

2 Valencia or navel oranges juiced and zested (equal to 1 tablespoons zest & 1/2 cup juice)
1/4 cup honey or coconut palm sugar
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh ginger minced
2 cloves garlic minced
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper optional
2 teaspoons arrowroot powder

FOR THE STIR FRY VEGETABLES

2 tablespoon avocado oil
1 bunch green onions (about ½ cup) -- chopped
1 cup snow peas whole or coarsely chopped
2 large carrots peeled and cut into thin rounds
2 ribs celery sliced thin
1 small red bell pepper cut into thin strips
3/4 cup roasted, salted cashews

Get Recipe Ingredients

Instructions

Slice the chicken into 1 ½ to 2-inch pieces, about ¼ inch thick, making sure to cut against the grain. Add the water and soy sauce to the chicken in a medium bowl and mix to coat well; set aside for 5 minutes for the chicken to absorb the liquid.
Add the arrowroot and vegetable oil and mix until well incorporated and the chicken is coated. For the best results, set the chicken aside for 15 to 20 minutes to marinate. (This is a good time to prep the rest of the ingredients.)
2 large boneless-skinless chicken breast, 2 tablespoons water, 2 teaspoons soy sauce, 2 teaspoons arrowroot powder, 2 teaspoons avocado oil
Zest and juice the oranges so you have 1 tablespoon of zest and 1/2 cup of juice. NOTE: Wash the orange with a little bit of vinegar before zesting to remove any waxy residue from the peel. Be careful to rotate the orange and not press too hard as you zest (microplane is best) to remove only the very thin surface of the peel.
Combine the orange juice, zest, rice vinegar, soy sauce, honey, ginger, garlic, sesame oil, and crushed red pepper in a saucepan and cook over medium heat to meld flavors, about 5 minutes.
Reduce heat to low and barely simmering. Add the arrowroot to 2 tablespoons of water, then whisk into the sauce over low heat (add another teaspoon, if needed to thicken). Taste to adjust for sweetness or saltiness. Remove from heat and set aside.
2 Valencia or navel oranges, 1/4 cup honey, 3 tablespoons soy sauce, 2 teaspoons fresh ginger, 2 cloves garlic, 2 teaspoons sesame oil, 1/4 teaspoon crushed red pepper, 2 teaspoons arrowroot powder, 2 tablespoons rice vinegar
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the vegetables and cook until just tender, about 5 minutes. Remove from the skillet and heat another tablespoon of oil over medium-high heat.
2 tablespoon avocado oil, 1 bunch green onions, 1 cup snow peas, 2 large carrots, 2 ribs celery, 1 small red bell pepper
Add the chicken to the skillet and cook until browned and tender, about 5 minutes.
Reduce heat to low and add the cooked vegetables and sauce to the chicken, stirring so the sauce coats everything. Remove from heat and sprinkle with cashews just before serving.
3/4 cup roasted, salted cashews

Notes

TIPS & VARIATIONS:

Slightly freeze the raw chicken until firm but not frozen for easier slicing.
Serve over rice or in lettuce cups.
Substitute roasted and salted pistachios for cashews.
MAKE AND FREEZE: To make and freeze as part of a meal-prep day, make the sauce and stir-fry the chicken, but skip cooking the vegetables (the vegetables will taste best when made fresh) and reserve the cashews. Freeze the chicken in the sauce. To finish the meal, stir-fry the vegetables and reheat the sauce and chicken. Add the vegetables to the chicken and garnish with fresh cashews.

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