Orange and Cashew Chicken Stir-Fry
with Bell Pepper and Jasmine Rice
If orange chicken is your go-to whenever you grab takeout, we think you’ll be pleasantly delighted by our take. We’ll be sending you an actual orange, so you can juice it and get that freshly squeezed taste—it’s leagues more vibrant and fresh than that mystery sauce you probably know. To keep things interesting, we’re also adding bell pepper slivers and a glazed-cashew garnish. The only struggle will be to not eat this dish up before you even get it on the plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
10 ounce
Chicken Cutlets
1 tablespoon
Cornstarch
1 unit
Ginger
1 unit
Bell Pepper
2 unit
Scallions
1 unit
Orange
1 ounce
Cashews
(Contains Tree Nuts)
1 teaspoon
Korean Chili Flakes
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
5 teaspoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring 1¼ cups water and a pinch of salt to a boil in a small pot. Once boiling, add rice. Cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, cut chicken into 1-inch pieces, then toss with 1 tsp cornstarch (we sent more) in a medium bowl. Season with salt and pepper.
Wash and dry all produce. Peel ginger, then mince until you have 1½ TBSP. Core and seed bell pepper, then slice into thin strips. Trim scallions. Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest orange until you have 1 tsp zest, then halve. Squeeze ¼ cup juice from orange into a small bowl.
Heat a drizzle of oil in a medium pan over medium heat. Add cashews and toss until fragrant, about 30 seconds. Stir in 1 tsp sugar and a pinch or two of chili flakes (to taste). Cook, stirring, until cashews are coated in a sticky, lightly browned glaze, 30 seconds to 1 minute. Remove from pan and let cool on a plate or piece of parchment.
Whisk together orange juice, orange zest, 1 tsp sugar, soy sauce, 1 TBSP minced ginger, 1 TBSP water, and remaining cornstarch in a small bowl. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until softened, 3-4 minutes. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, 2-3 minutes.
Remove veggies from pan and set aside. Heat another large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, 1-2 minutes.
Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in pan. Garnish with cashews and sprinkle with remaining chili flakes (to taste).
