Orange and Cashew Chicken Stir-Fry
with Bell Pepper and Jasmine Rice
- Tree Nuts
- Soy
- Wheat
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.
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
Cooking Steps
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).
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it bland or lacking orange flavor; others enjoyed the tasty combination of sweet orange and spicy sriracha.
- Ease of prep: Quick and easy to make, though a few found the instructions confusing or cook times inaccurate.
- Suggestions: Consider adding more orange zest or juice for stronger flavor. Try red bell peppers instead of green for better color and taste.
- Portions: A few wanted more sauce or vegetables; others found it filling with good-sized portions.
- Texture: Some felt the chicken was mushy or gristly; coating it in cornstarch helped create a nice crispy exterior.
Reviews from our home cooks
VERY tasty. Really like the orange sauce flavor and crunch of the cashews (would like a few more of those). Starting to like the dark meat chicken more each time.
Amazingly delicious meal! The sweetness of the orange sauce contrasted with the spicy Sriracha was amazing. The cashews on top was an added plus. Fabulous!
Stir fry are so easy to make. Another favorite on my list.
Pretty good, it would be great to have more of a crunch to the chicken itself but the cashews make up for it
I added a few sugar snap peas and some broccoli and used 1/2 the orange sauce, serving the rest on the side. Very tender and delicious. I loved the tip of using corn starch to prepare the chicken before cooking as it added a nice coating to the chicken.
I loved this, my husband, not so much. He suggested a red or orange pepper in place of the green. Nonetheless, overall very good.
I cooked green peppers longer so my partner wouldn't notice the green pepper. He didn't say a peep. Phenomenal. I wish I knew what was in the "orange sauce" so I can make it without hello fresh as a lunch meal prep.
We love stir fry. Didn't necessarily care for the chicken in cornstarch. It made pretty tough. Great flavor with the orange sauce, peppers & onion.
It tasted good but not up to the usual standard we are used to. It definitely needed more orange flavor. Some extra juice or orange peel/zest would have done wonders to enhance the taste and overall aroma of the dish.
This was quick and easy, but could have more flavor. We did not get a lot of orange with this. Don't get me wrong, it's not a bad meal it was just average.
