Quick and Easy Chicken Recipes
Asian Orange Chicken with Cashew Rice Recipe
Asian Orange Chicken with Cashew Rice
While the rice cooks, chop the cashews and
scallion. Remove the bags from the water and let drain. Cut open the
bags and put the rice in the saucepan. Stir in the cashews,
scallion, and hot chili oil. Season with salt and pepper. Cover to
Cut the chicken into 1-inch chunks. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for 1 to 2 minutes, or until no longer pink. With a slotted spoon, transfer the chicken to a plate.
Add the remaining 1 tablespoon oil and the vegetables to the skillet. Reduce the heat to medium-high and stir-fry 2 to 4 minutes.
Add the garlic, ginger, and orange zest and stir-fry for 1 minute. Add the chicken and any juices that have accumulated on the plate and the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly and the chicken is cooked through. Remove the skillet from the heat.
Serve over rice.
Makes 4 Servings