Orange Cashew Chicken Rice Recipes

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.

Steps:

• In a sauce pot, heat 1 1/2 cups of the stock and 1 tablespoon of the vegetable oil. Bring to a boil and stir in the rice. Lower the heat and bring to a bubble, cover, and simmer until the rice is tender, about 18 minutes. Fluff with a fork and add the scallions.
• Meanwhile, thinly slice the chicken or pork.
• Trim the broccolini or broccoli and cut into 2-inch pieces or florets. Bring 2 inches of water to a boil in a shallow pot or deep skillet over medium heat. Salt the water and cook the broccolini or florets until tender-crisp, about 3 to 4 minutes. Drain.
• Heat a large skillet over high heat while the broccolini cooks. Add 1/2 tablespoon of the oil and when it begins to smoke or ripple, add the chicken and brown it for 5 to 6 minutes, turning once, then transfer it to a plate. Add the remaining 1/2 tablespoon of oil to the pan, stir in the ginger and garlic and cook for 1 minute. Add the tamari, the marmalade, and the remaining 1/2 cup of chicken stock. Slide the chicken, broccolini, and cashews into the pan and stir to combine with the sauce. Simmer for another 1 to 2 minutes.
• Scoop the chicken mixture into serving dishes, top with a scoop of rice, and serve.

Steps:

• In a 2-quart sauce pot, bring the water, orange juice, orange zest, olive oil and salt to a boil, and stir in the rice.
• Cover the sauce pot, and simmer the rice for 25 to 30 minutes, until rice is cooked through and liquid has totally evaporated.
• Empty the orange rice into a large mixing bowl, and add the cashew pieces, peppers and scallions.
• Just before serving, season the rice with the salt and white pepper, and add the drained mandarin orange segments, folding them in gently to prevent the oranges from breaking.

Steps:

• Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1/2 cup oranges and 2 tablespoon juice (save remainder for another use). In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes. Fluff rice with a fork; serve with chicken mixture.

Steps:

• In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. , In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Steps:

• Place uncooked rice in an ungreased baking dish, then place chicken pieces over rice; top with sliced mushrooms.
• Mix Cream of Mushroom soup and orange juice and pour over chicken.
• Season as desired, then sprinkle onion soup mix evenly over casserole.
• Cover with foil and bake for 2 1/2 hours at 325 degrees F.

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.

Steps:

• In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight., Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil., Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.