Orange Chicken with Cashews
Skip the takeout and opt for a healthier, more economical version of Chinese cashew chicken. This stir-fry recipe is easy to make and the quick cooking method yields crisp-tender vegetables and juicy chicken. A bit of frozen orange juice concentrate creates a tangy sweet sauce that's delicious drizzled over steamed white rice.
- 1 lb boneless, skinless chicken breasts
- 1-1/2 tablespoons sherry or Chinese rice wine
- 1-1/2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon water
- 1 teaspoon chili garlic sauce
- 2 tablespoons vegetable oil
- 2 teaspoons fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 red bell pepper, cut into thin strips
- 1 cup snow peas, ends trimmed
- 2 ribs celery, sliced
- 4 scallions, sliced
- 1/2 cup cashews
- Salt and freshly ground black pepper
Lightly pound the chicken breasts to an even thickness, slice into thin strips and transfer to a bowl. In a separate bowl, whisk together the sherry, soy sauce, and cornstarch. Add to the chicken, toss to coat and set aside for 15 minutes.
In another bowl, combine the orange juice concentrate, water and chili garlic sauce. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken, stir-fry for 30 seconds, then add the ginger and garlic. Continue to stir-fry until the chicken is light golden, about 2 minutes more.
Add the red bell pepper, stir fry 20 seconds, then add the snow peas and cook for an additional 30 seconds. Stir in the orange juice mixture, celery, scallions and cashews. Season to taste with salt and pepper and cook until heated through, 30 seconds more.
Serve over steamed white rice.
Chili garlic sauce, is a great item to keep in your pantry. A versatile blend of coarsely ground chilies and garlic, it can be used to spice up a wide variety of foods, not just Asian cuisine. Look for Huy Fong brand with the rooster logo on the jar. You can find it in the ethnic foods aisle of many supermarkets as well as Asian grocers and online.
This is an original recipe created & tested by the editors of MyGourmetConnection