Orange-Cashew Chicken With Broccoli

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Total Time
40mins
Prep 20 mins
Cook 20 mins

A Rachael Ray chinese take-out recipe for home. I love the ingredients in this dish and it looks so simple to make.

Ingredients Nutrition

Directions

  1. Preheat a large, deep skillet over high heat with 3 tablespoons of the oil. Season the chicken with some salt and pepper and brown it in 2 batches if necessary. Once the chicken has browned, remove it to a plate and reserve.
  2. Return the skillet to the heat and add the remaining 2 tablespoons oil, the onions, garlic, red bell peppers, broccoli, red pepper flakes, and coriander. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to get tender. Add the orange zest and juice, tamari, and honey; stir, scraping up any brown bits on the bottom of the pan.
  3. Add the chicken stock and bring up to a simmer, then return the browned chicken to the pan and cook for another 5 minutes, or until the chicken is cooked through. Mix the cornstarch with a little splash of water in a small bowl and add to the pan to thicken up the sauce a bit. Add the cashews--as many as you want! Serve the cashew chicken over rice and garnish with the chopped cilantro.
Most Helpful

5 5

Chinese comfort food! I halved the recipe and used 1/8 cup tamari, which was perfect for us. Also I sneaked some additional cauliflower in which I had to use up. Didn't hurt at all, made a good match with broccoli and red bell pepper :) Also I had some spring onions to use up which I used for the onion. Thanks for sharing!<br/>Made for CQ 2014

4 5

I didn't have cashews, but lots of walnuts that I needed to get rid of, but the only suggestion I would make is to lower the amount of tamari/soy sauce to about a 1/4 cup, and only add in more if you think it needs it. Otherwise, great meal!