Chinese Orange Barbeque Cashew Chicken Recipes

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons.
• Season the chicken with salt and pepper.
• When the pan is very hot, add in the meat and stir-fry until golden brown, about 5 minutes.
• Remove the meat from the pan and reserve on a plate.
• Add the bell pepper, onion, garlic and ginger to the skillet and stir-fry until tender, 3-4 minutes.
• While that's cooking up, stir together the hot sauce, soy sauce, hoisin sauce, orange marmalade and stock in a small bowl.
• When the veggies are tender, return the chicken to the skillet and pour the sauce over everything.
• Add the cashews to the skillet, toss to coat and continue cooking until the sauce thickens up, about 1 minute.
• Serve the stir-fry over brown rice, garnish with scallions.

Steps:

• In a resealable plastic bag, combine 1/2 cup orange juice, lemon juice, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight., Drain and discard marinade. In a skillet, cook chicken in oil for 2-3 minutes on each side or until browned. Remove and keep warm. In the drippings, saute onion until tender. Combine the honey, parsley and remaining orange juice; stir into skillet. Bring to a boil., Return chicken to the pan. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Place chicken over rice. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Sprinkle with cashews.

Steps:

• In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. , In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice.

Steps:

• Preheat a large, deep skillet over high heat with 3 tablespoons of the oil. Season the chicken with some salt and pepper and brown it in 2 batches if necessary. Once the chicken has browned, remove it to a plate and reserve.
• Return the skillet to the heat and add the remaining 2 tablespoons oil, the onions, garlic, red bell peppers, broccoli, red pepper flakes, and coriander. Cook, stirring frequently, for 3-4 minutes, or until the veggies start to get tender. Add the orange zest and juice, tamari, and honey; stir, scraping up any brown bits on the bottom of the pan.
• Add the chicken stock and bring up to a simmer, then return the browned chicken to the pan and cook for another 5 minutes, or until the chicken is cooked through. Mix the cornstarch with a little splash of water in a small bowl and add to the pan to thicken up the sauce a bit. Add the cashews--as many as you want! Serve the cashew chicken over rice and garnish with the chopped cilantro.

Steps:

• In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
• Reduce heat.
• In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
• Stir into chicken mixture.
• Bring to a boil; cook and stir for 2 minutes, or until thickened.
• Stir in cashews.
• Serve over hot rice.

Steps:

• *Hoisin sauce is available in Asian markets.
• It's made with beans, flour, garlic, etc.
• This is the stuff they serve with mu shu pork that they call plum sauce.
• It is, in fact not plum sauce and doesn't look or taste anything like plum sauce.
• Marinade (10- 20 minutes).
• Sub other vegetables if you want.
• Heat the oil in wok; carefully add chicken and stir unti just cooked.
• (This shouldn't take more than 90 seconds to two minutes).
• Remove to a sieve and let the oil drain into a bowl.
• Reheat the wok and add a tablespoon or two of the oil.
• Stir fry the vegetables until just cooked.
• Return chicken; stir in hoisin adding a little chicken stock if too dry.
• Stir in nuts& sesame oil.
• Serve immediately with steamed rice.
• Note: this dish doesn't have a lot of gravy, just the hoisin that coats the chicken and vegetables.