Orange and Cashew Chicken Stir-Fry
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Orange and Cashew Chicken Stir-Fry

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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

¾ cup

Jasmine Rice

10 ounce

Chicken Cutlets

1 tablespoon


1 unit


1 unit

Bell Pepper

2 unit


1 unit


1 ounce


(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





Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber4 g
Protein37 g
Cholesterol90 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Parchment Paper
Large Pan


Cook Rice and Toss Chicken

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.

Glaze Cashews

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.

Mix Sauce and Cook Veggies

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.

Cook Chicken

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.

Finish and Serve

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).