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Orange Cashew Chicken

"This delicious stir-fry is quick to fix yet tasty enough for company," says Andrea Bolden of Unionville, Tennessee. "The tender chicken, crunchy cashews and sweet citrus sauce are always a hit."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 medium carrots, sliced
  • 1/2 cup chopped celery
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 3/4 cup orange juice
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 1/4 to 1/2 cup salted cashews
  • Hot cooked rice

Directions

  • 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.
Nutrition Facts
3/4 cup: 375 calories, 13g fat (2g saturated fat), 66mg cholesterol, 625mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 vegetable, 1-1/2 starch.

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