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Orange and Cashew Chicken Stir-Fry

Orange and Cashew Chicken Stir-Fry

with Bell Pepper and Jasmine Rice

Global Eats
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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.

Tags:Gluten freeSpicy
Allergens:Tree NutsSoyWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsTree Nuts)

1 teaspoon

Korean Chili Flakes

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

5 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Small pot
Peeler
Small Bowl
Zester
Pan
Parchment Paper
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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).