CHINESE ORANGE CASHEW CHICKEN
Steps:
- 1. Place a large skillet over high heat. Add 1 tbsp oil. Add the chicken pieces with salt and pepper. Cook until browned on each side. Remove chicken to a dish and set aside.
- 2. Add the other tbsp of oil and add the red bell pepper, onion, garlic, and ginger. Stir fry 5 minutes. Add the chicken back to the pan.
- 3. Mix the hoisin, orange marmalade, brown sugar, soy sauce and chicken stock together. Pour over the chicken and bring to a boil. Cook for 10 minutes. Add the honey roasted cashews and scallions.
- 4. serve over cooked rice or noodles.
ORANGE CASHEW CHICKEN
This is from a Quick Cooking Magazine. The tender chicken, crunchy cashews, and sweet citrus sauce make it a fast, delicious meal.
Provided by jean1490
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
- Reduce heat.
- In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
- Stir into chicken mixture.
- Bring to a boil; cook and stir for 2 minutes, or until thickened.
- Stir in cashews.
- Serve over hot rice.
Nutrition Facts : Calories 313.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 918.6, Carbohydrate 30.1, Fiber 1.4, Sugar 23.2, Protein 26.3
CHINESE ORANGE BARBECUE CASHEW CHICKEN
Make and share this Chinese Orange Barbecue Cashew Chicken recipe from Food.com.
Provided by LARavenscroft
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
- Season the chicken with salt and pepper.
- When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
- Remove the meat from the pan and reserve on a plate.
- Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
- While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
- When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
- Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
- Serve the stir-fry over brown rice, garnish with scallions.
Nutrition Facts : Calories 478.2, Fat 18.2, SaturatedFat 2.9, Cholesterol 100.1, Sodium 1132.6, Carbohydrate 34.4, Fiber 2.7, Sugar 20.6, Protein 45.2
CHINESE ORANGE BARBEQUE CASHEW CHICKEN
one of my favorites from rachel ray. it's her version of home-made take-out
Provided by Melinda Stern
Categories Main Dishes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Season the chicken with salt and pepper. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes. Remove the meat from the pan and reserve on a plate.
- 2. Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes. While that's cooking up, stir together the hot sauce, tamari, hoisin sauce, orange marmalade and stock in a small bowl.
- 3. When the veggies are tender, return the chicken to the skillet and pour the sauce over everything. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
- 4. Serve the stir-fry over brown rice, garnish with scallions.
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- Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.
- Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.
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