Orange Cashew Chicken And Rice Recipes

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MAKE YOUR OWN TAKEOUT CASHEW CHICKEN OR PORK WITH ORANGE SAUCE AND SCALLION RICE



Make Your Own Takeout Cashew Chicken or Pork with Orange Sauce and Scallion Rice image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 cups chicken stock
2 tablespoons canola, vegetable or other high-temperature cooking oil
1 cup white rice
1 small bunch scallions, thinly sliced on an angle
6 chicken cutlets or chicken thighs or 6 thin pork loin chops
1 large bundle broccolini or 1 head broccoli
Salt
1 1/2 inches fresh gingerroot, peeled and finely chopped or grated
2 to 3 garlic cloves, finely chopped
3 tablespoons tamari (aged soy sauce)
1/3 cup orange marmalade
1/2 cup roasted unsalted cashews

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.

ORANGE CASHEW CHICKEN



Orange Cashew Chicken image

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Provided by JB @ The Grateful Girl Cooks!

Categories     Entree

Time 20m

Number Of Ingredients 11

1 pound boneless, skinless chicken breasts ((I use 2 LARGE breasts))
2 medium carrots (peeled)
½ cup chopped celery
2 Tablespoons Vegetable oil
½ cup roasted cashews
¾ cup orange juice (fresh or commercially prepared)
¼ cup honey
3 Tablespoons soy sauce (low sodium, if available)
2 Tablespoons corn starch
¼ teaspoon dried ginger ((or 1 tsp. fresh, finely grated ginger))
½ teaspoon orange zest (finely grated peel) OPTIONAL

Steps:

  • 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.
  • Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.
  • 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.
  • Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.
  • Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

Nutrition Facts : ServingSize 1 (1/4 of total), Calories 410 kcal, Carbohydrate 36 g, Protein 28 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 73 mg, Sodium 567 mg, Fiber 2 g, Sugar 24 g

CHINESE ORANGE CASHEW CHICKEN



Chinese Orange Cashew Chicken image

yummy

Provided by barbara lentz

Categories     Chicken

Time 30m

Number Of Ingredients 13

2 Tbsp vegetable oil
4 boneless skinless chicken thighs cut into chunks
salt and pepper
1 red bell pepper seeded and chopped
1 medium onion diced
4 clove garlic minced
1 inch piece ginger grated
1/4 c each hoisin sauce, orange marmalade, brown sugar
2 Tbsp soy sauce
1/2 c chicken stock
1/2 c honey roasted cashews
4 scallions chopped
cooked rice or noodles for serving

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



Orange Cashew Chicken image

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

1 lb boneless skinless chicken breast, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4-1/2 salted cashews
hot cooked rice

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

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