Orange Cashew Nut Chicken Recipe

Prep chicken

Trim excess fat and cut chicken thighs into 1-inch bite-size pieces. Pat pieces dry with paper towel.

In a bowl combine 2 tbs soy sauce, 1 tbs rice wine, 1 tsp cornstarch and 1 tsp pepper. Add chicken pieces and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

If you prefer crispy chicken, mix 1 tbs flour with 2 tbs cornstarch on a plate. Lightly dredge marinated chicken pieces in the mixture to coat evenly.

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add coated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate lined with paper towels. If skipping frying, proceed to stir-fry step below with oiled pan and cook unmarinated chicken until cooked through (5–7 minutes).

If you fried the chicken, wipe out the pan leaving about 1 tsp of oil. Otherwise, heat 1 tbs cooking oil in a wok or large skillet over medium-high heat until hot but not smoking.

Add the cashews to the dry hot pan and toast 1–2 minutes, stirring, until fragrant and lightly browned. Remove cashews to a bowl and set aside.

Add bell pepper and broccoli to the pan and stir-fry 2–3 minutes until bright and just tender. Push vegetables to the side.

Add minced garlic and grated ginger to the pan and stir 20–30 seconds until fragrant, being careful not to burn.

While vegetables cook, whisk together 1 cup fresh orange juice, 1 tsp orange zest, 2 tbs soy sauce, 1 tbs hoisin sauce, 1 tbs rice vinegar, 1.5 tbs brown sugar, 1 tsp sesame oil and 1 tsp crushed red pepper flakes in a small bowl.

Pour the sauce mixture into the skillet with vegetables. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 1–2 minutes to meld flavors.

Make a slurry by stirring 1 tbs cornstarch into 2 tbs cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating consistency.

Return the cooked chicken and toasted cashews to the pan. Stir to coat evenly with sauce and heat through 1–2 minutes. Taste and adjust seasoning — add a pinch more salt or 1/2 tbs soy sauce if needed.

Stir in sliced scallions and sprinkle sesame seeds if using. Remove from heat.

Divide steamed rice among 4 bowls or plates. Spoon orange cashew nut chicken over rice and garnish with extra scallion slices and a lime wedge if desired. Serve immediately.