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Orange-Honey Cashew Chicken

Total Time

Prep: 20 min. + marinating Cook: 25 min.

Makes

2 servings

The sweet honey-citrus sauce turns ordinary poultry into something special. "I like to serve it with rice or riced potatoes," notes Raymonde Bourgeois of Swastika, Ontario.

Ingredients

  • 1-1/4 cups orange juice, divided
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves (about 5 ounces each)
  • 1 to 2 teaspoons olive oil
  • 1/3 cup chopped onion
  • 1/4 cup honey
  • 1 teaspoon minced fresh parsley
  • Hot cooked rice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 3 tablespoons chopped salted cashews

Directions

  1. 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.
  2. 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.
  3. 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.

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