Ingredients for Orange Cashew Chicken With Broccoli
- Vegetable Oil
- Chicken Breasts
- Salt And Black Pepper
- Onion
- Garlic Cloves
- 1 red bell pepper, sliced
- Broccoli Florets
- Crushed Red Pepper Flakes
- Ground Coriander
- Oranges
- 1/4 cup tamari (or soy sauce)
- 2 tablespoons honey
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 cup roasted cashews (or more, to taste)
- Fresh Cilantro
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How to Make Orange Cashew Chicken With Broccoli
- Preheat a large, deep skillet or wok over high heat. Add 3 tablespoons of oil (vegetable or canola).
- Season 1.5 lbs boneless, skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Brown the chicken in two batches, ensuring not to overcrowd the pan. Remove and set aside.
- Add the remaining 2 tablespoons of oil to the skillet. Add 1 medium onion (chopped), 4 cloves garlic (minced), 1 red bell pepper (sliced), 2 cups broccoli florets, 1/2 tsp red pepper flakes, and 1 tbsp coriander (ground).
- Stir-fry for 3-4 minutes, until vegetables begin to soften.
- Add the zest and juice of 2 large oranges, 1/4 cup tamari (or soy sauce), and 2 tablespoons honey.
- Stir well, scraping up any browned bits from the bottom of the pan.
- Pour in 1/2 cup chicken stock and bring to a simmer. Return the cooked chicken to the pan.
- Simmer for 5 minutes, or until chicken is cooked through and heated.
- In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water until smooth. Add to the pan and stir until the sauce thickens.
- Stir in 1 cup roasted cashews (or more, to taste). Serve the Orange Cashew Chicken over cooked rice and garnish with 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
53g
Fat
24g
Carbs
7g
