A protein packed, 20 minute stir fry with a kick! Jump to: There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.Our Thai cashew stir fry with tofu is a vegan spin on the classic “cashew chicken” or gai pad med mamuang himaphan. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! If you’re interested, I publish a newsletter 2 times per month (1 st and 15 th) with all the latest recipes, and other fun info. I appreciate you using some of your valuable time to do so. Sweet Fire Chicken (Panda Express copycat).I have quite a few recipes for Asian-inspired foods, including: You can find all of my recipes in the Recipe Index, which is located at the top of the page. Looking For More “Asian-Inspired” Recipes? I hope you have a great day, and trust you will come back soon for more great recipes like this one! Take care, and may God Bless You. Thanks for taking the time to visit my blog today. I truly feel you and your friends or family will love this dish, too! The chicken and veggies are tender, and the thick orange sauce is… wonderfully scrumptious! All the flavors of this orange cashew chicken “play well together”. I highly recommend serving this dish with rice (a perfect pairing)! Sprinkling the chicken with sliced green onions and sesame seeds is a nice garnish and pop of color for this dish as well, but that is optional. Orange Cashew Chicken is best when served on top of a bed of steamed rice. That means the orange cashew chicken is ready to serve! See how easy that was? Stir, to coat everything very well with the thickened sauce.Īt this point, the chicken, veggies and cashews should be hot, and the sauce will be nice and thick. Once the sauce has cooked for 2 minutes, add the cashews to the skillet. Cook for 2 minutes, stirring constantly as the sauce will quickly thicken in the skillet. ![]() Stir to combine, and bring the sauce to a boil. Give the orange sauce a good stir, then add it to the skillet with the chicken mixture. Once done, reduce the heat to medium-low. When done, the chicken will be lightly browned, and the veggies will be tender. Cook the chicken and veggies for about 8-9 minutes, stirring often. This will allow the chicken to brown nice and quick.Īdd the chicken, carrots and celery to the hot oil. ![]() Let the oil get really hot (but not smoking) before adding anything to the skillet. When ready to cook, heat 2 Tablespoons of vegetable oil on medium-high heat in a large skillet. The sauce ingredients are orange juice (fresh or commercially prepared work well), cornstarch, soy sauce, honey, and ginger (fresh or dried). In a small bowl, combine the orange sauce ingredients, and whisk or stir together until fully combined. Set aside (or refrigerate, if saving for later in the day) until ready to prepare this dish. Thinly slice two medium carrots, and roughly chop up the celery until you have 1/2 cup. You want the chicken to “sear” and brown slightly.Ĭut the chicken breasts into 1″ cubes. TIP: The reason you want to dry them this way is so that when they hit the hot skillet, the extra moisture doesn’t “steam” the chicken. If you prep the ingredients first, this dish is a cinch to cook in only about 10 minutes! Pat boneless, skinless chicken breasts dry with paper towels. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Prepping First Is The Key! I truly think you will love it! Here’s how easy it is to make: ![]() ![]() But… you’ve just got to try this one for orange cashew chicken. If you enjoy traditional cashew chicken, you can check out my recipe for that, too. Then when I’m ready to cook our meal all that is needed is to stir-fry the chicken and veggies for about 8 minutes, add the sauce, and cook 2 more minutes to let the sauce thicken. The recipe is INCREDIBLY EASY to make, and it’s not an understatement to say I LOVE IT! When I make it, I do the prep work ahead of time (cut the veggies/chicken, and make the sauce (easy peasy). Back in the days before Pinterest… and before I even had a computer! Recently I stumbled upon this old recipe, and decided to share it here on the blog, because it is soooo good! I don’t even know who to properly credit for the old original recipe, but this orange cashew chicken sure tastes great! Many, many years ago… long before I ever even had the remotest thought of starting a blog, I jotted down a recipe on an index card and filed it away in an old wooden recipe box of mine. Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.
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