Chinese Orange Barbecue Cashew Chicken

READY IN: 30mins
Recipe by LARavenscroft

This is a recipe from Rachael Ray adjusted to fit my allergies and our tastes.

Top Review by Sydney Mike

The only change I made in this great recipe was to use lemon pepper instead of the usual S&P on the chicken! We had an absolutely wonderful tasting meal of this chicken served with a combo of brown rice & peas! Thanks for sharing this very nice recipe ~ It's a keeper, for sure! [Made & reviewed in Newest Zaar tag]

Ingredients Nutrition


  1. Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
  2. Season the chicken with salt and pepper.
  3. When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
  4. Remove the meat from the pan and reserve on a plate.
  5. Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
  6. While that’s cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
  7. When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
  8. Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
  9. Serve the stir-fry over brown rice, garnish with scallions.

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