Orange Cashew Chicken with Stir-Fry Vegetables
Vibrant, flavor-packed stir-fry featuring juicy chicken and fresh vegetables in a savory orange sauce, garnished with crunchy cashews.
Servings: 4
Calories: 453kcal
Ingredients
FOR THE CHICKEN AND MARINADE
- 2 large boneless skinless chicken breast cut into 1/4-inch x 2-inch strips
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2 teaspoons arrowroot powder or organic cornstarch
- 2 teaspoons avocado oil
FOR THE ORANGE SAUCE
- 3 large oranges juiced (1 cups juice) and 1 tsp zest
- 1/3 cup honey
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger minced
- 1 tablespoon garlic minced
- 1/4 teaspoon crushed red pepper
- 1 tablespoon arrowroot powder or organic cornstarch
FOR THE STIR FRY VEGETABLES
- 2 tablespoons avocado oil
- 1 bunch green onions 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 sliced thin or chopped
- 3/4 cup roasted, salted cashews for garnish
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 again until well incorporated and the chicken is coated. For the best results, set the chicken aside 15 to 20 minutes to marinate.2 large boneless skinless chicken breast, 2 tablespoons water, 2 tablespoons soy sauce, 2 teaspoons arrowroot powder, 2 teaspoons avocado oil
- Zest an orange to get 1 tsp (set aside the zest), then juice the rest of the oranges so you have 2 cups 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.3 large oranges , 1/3 cup honey, 1/4 cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fresh ginger , 1 tablespoon garlic, 1/4 teaspoon crushed red pepper
- 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 of arrowroot if needed to thicken). Taste to adjust for sweetness or saltiness. Remove from heat and set aside.1 tablespoon arrowroot powder
- Heat 2 tablespoon oil in a large skillet over med-high heat. Add the vegetables and cook until just tender, about 5 minutes.2 tablespoons avocado oil, 1 bunch green onions , 1 cup snow peas , 2 large carrots, 2 ribs celery , 1 small red bell pepper
- Remove from the skillet and heat another tablespoon of oil over med-high heat. 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
STIR-FRY 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.
- Teriyaki sauce can be used as a substitute for soy sauce, but reduce the honey to 1/4 cup.
- Wash the oranges well before zesting to remove any waxy residue.
- 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.
Nutrition
Calories: 453kcal | Carbohydrates: 52g | Protein: 27g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 1430mg | Potassium: 931mg | Fiber: 6g | Sugar: 40g | Vitamin A: 6697IU | Vitamin C: 130mg | Calcium: 99mg | Iron: 2mg