Orange and Cashew Chicken

Orange and Cashew Chicken features tender pieces of chicken stir-fried in a bright, tangy orange sauce with crunchy cashews and colorful vegetables.

This sweet-savory Asian-inspired dish offers a perfect balance of citrus zing, umami depth, and nutty crunch. Quick, flavorful, and better than takeout – ready in under 40 minutes.

Why You’ll Love This recipe

You’ll love this Orange and Cashew Chicken because it delivers restaurant-quality flavor with simple ingredients and minimal effort. The homemade orange sauce is fresh, vibrant, and perfectly balanced — not too sweet, with just the right tang.

Crisp-tender vegetables and golden cashews add wonderful texture, while the juicy chicken makes it satisfying and filling. It’s a family-friendly weeknight winner that feels special enough for guests. The aroma of garlic, ginger, and orange will fill your kitchen with excitement.

Yield: 4 Serves

Orange and Cashew Chicken

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Juicy orange chicken stir-fry with crunchy cashews – a quick and flavorful Asian-inspired dinner.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

For the Chicken:

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• 1 ½ lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon orange zest

For the Sauce:

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• ½ cup fresh orange juice
• 3 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir Fry:

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• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ¾ cup unsalted cashews
• Green onions and sesame seeds for garnish

Instructions

1. Marinate the chicken – In a bowl, toss chicken pieces with cornstarch, soy sauce, and orange zest. Let it sit for 10 minutes while you prepare other ingredients.
2. Mix the sauce – In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Set aside.
3. Toast the cashews – In a dry skillet over medium heat, toast cashews for 2-3 minutes until fragrant and lightly golden. Remove and set aside.
4. Heat the wok – Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until hot.
5. Cook the chicken – Add the marinated chicken in a single layer. Stir-fry for 5-6 minutes until golden brown and cooked through. Remove and set aside.
6. Stir-fry the vegetables – Add remaining oil to the pan. Toss in bell pepper and broccoli. Stir-fry for 2-3 minutes until crisp-tender.
7. Combine everything – Return the chicken to the pan with the vegetables. Pour in the prepared orange sauce.
8. Thicken the sauce – Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
9. Add the crunch – Stir in the toasted cashews and cook for another minute to coat them in the beautiful sauce.
10. Serve with love – Remove from heat, garnish generously with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles and enjoy this bright, crunchy, irresistible meal!

Notes

This recipe is easily adaptable for meal prep. Use fresh oranges for the best flavor. Adjust the sauce thickness by adding more cornstarch slurry if needed.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 529Total Fat 33gSaturated Fat 6gUnsaturated Fat 27gCholesterol 34mgSodium 1045mgCarbohydrates 45gFiber 5gSugar 14gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Velvet the chicken with cornstarch for extra tenderness. Use fresh orange juice and zest for the brightest flavor. Toast cashews lightly for deeper crunch.

Prepare all ingredients before starting to stir-fry — it moves fast. Don’t overcook the chicken; it should stay juicy. Taste the sauce and adjust sweetness or spice to your liking.

Ingredients Notes

Boneless chicken thighs stay juicier than breasts, but both work well. Fresh oranges provide natural sweetness and bright acidity. Cashews deliver buttery crunch and richness. Aromatics like garlic and ginger build authentic flavor.

Vegetables such as bell peppers and broccoli add color, nutrition, and texture. Soy sauce and sesame oil create savory depth with a touch of heat from red pepper flakes.

Variations and Substitutions

Make it spicier with extra chili flakes or fresh sliced chilies. Add broccoli, snap peas, or carrots for more vegetables. Swap chicken for shrimp or tofu for variety.

Use honey instead of sugar for a more natural sweetness. For a lower-carb version, serve over cauliflower rice. Try adding sesame seeds or green onions for extra garnish and flavor.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or orange juice to restore moisture.

The dish is best fresh, as cashews may soften over time. Not ideal for freezing due to texture changes in the vegetables.

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Until you can read, Orange and Beetroot Salad