Best Chinese Orange Barbecue Cashew Chicken Recipes

CHINESE ORANGE BARBECUE CASHEW CHICKEN

Chinese Orange Barbecue Cashew Chicken image

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

Ingredients

2 tablespoons canola oil
1 1/2 lbs boneless skinless chicken breasts, chopped into bite-size pieces (or thighs)
salt and pepper
1 red bell pepper, seeded and thinly sliced
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon ginger, grated
1 tablespoon hot sauce
2 tablespoons soy sauce (gluten-free)
1/4 cup hoisin sauce (gluten-free)
1/4 cup orange marmalade
1/2 cup chicken stock
1/2 cup cashews
3 scallions, thinly sliced on a bias

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 BARBECUE CASHEW CHICKEN

Chinese Orange Barbecue Cashew Chicken image

How to make Chinese Orange Barbecue Cashew Chicken

Provided by @MakeItYours

Number Of Ingredients 1

Ingredients

2 tablespoons canola or vegetable oil 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces Salt and ground black pepper 1 red bell pepper, seeded and thinly sliced 1 onion, chopped 2-3 cloves garlic, finely chopped

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, tamari, 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, garnished with scallions.

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