Orange Spiced Chicken and Roasted Cashews

By Joyce Bunderson Published: July 25, 2010

The seasoning and sauce in this enhances the flavor of the chicken and vegetables. For more about oranges click here

Ingredients

• 1 ½ pounds chicken breasts skinless, boneless fresh, cut in 1-inch cubes
• 1 cup broccoli florets
• 1 cup carrots sliced diagonally into coins
• 2 ½ tablespoons extra virgin olive oil
• 1 cup yellow onion diced
• 1 red bell pepper seeded and diced
• 2 cups Chinese cabbage shredded
• 1/4 teaspoon dried red chili flakes
• 1 tablespoon cornstarch dissolved in 1-1/2 tablespoons water
• 1/2 cup cashews roasted
• 1 tablespoon ginger grated fresh
• 1 tablespoon garlic finely minced
• 2 tablespoon green onions thinly sliced
• 1/4 teaspoon dried red chili flakes
• 2 teaspoons orange zest
• 1 1/2 cups chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon cider vinegar

Instructions

1. Seasonings: mix ginger,garlic, green onions, chili flakes in a bowl and cover
   
2. Sauce: in a separate bowl mix, chicken stock, soy sauce, orange juice, balsamic vinegar, cider vinegar
   
3. Heat a wok with the oil. When the oil is hot enough to sizzle a ring of the green onion.
   
4. Reduce 
the heat to moderate and add the seasonings.
   
5. Stir gently for 20 or 30 seconds
   
6. Add the carrots, onion and bell pepper, and toss briskly until softened, 2 to 3 minutes.
   
7. Add the chicken, cabbage, broccoli, and dried 
chili flakes, and toss until the cabbage is wilted, about 1 minute.
   
8. Stir the sauce and add it to the pan. Raise the heat to high, cover the pan, and bring the sauce to a simmer.
   
9. Stir the sauce and add it to the pan. Raise the heat to high, cover the pan, and bring the sauce to a simmer.
   
10. Serve over rice or noodles. Sprinkle with roasted cashews
    

• Course: Entrée