---
title: Orange and Cashew Chicken Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/orange-and-cashew-chicken-stir-fry-5a296ba851d3f15fe04e9e02
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Soy
  - Wheat
tags:
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 1300
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: "Some found it bland or lacking orange flavor; others enjoyed the tasty combination of sweet orange and spicy sriracha."
  - theme: Ease of prep
    text: "Quick and easy to make, though a few found the instructions confusing or cook times inaccurate."
nutrition:
  calories: 660
  protein: 37
  fat: 21
  saturated fat: 4
  carbohydrates: 81
  sugar: 9
  fiber: 4
  cholesterol: 90
  sodium: 580
image: "https://images.recipes.furrysalamander.com/Asian%20Recipes/orange-and-cashew-chicken-stir-fry.avif"
---

Bring 1 1/4 cups water and a pinch of @salt{} to a boil in a #small pot{}. Once boiling, add @jasmine rice{1.5%cup}, cover, and reduce to a gentle simmer. Cook until tender, about ~{15%minutes}. Meanwhile, cut @chicken cutlets{20%oz} into 1-inch pieces, then toss with 1 tsp @cornstarch{2%tbsp} (we sent more) in a #medium bowl{}. Season with salt and @pepper{}.

Wash and dry all produce. Peel and mince @ginger{2%unit} until you have 1 1/2 tbsp. Core, deseed, and slice @bell pepper{2%unit} into thin strips. Trim @scallions{4%unit}. Thinly slice the white and light green parts; cut the greens into 1-inch pieces. Zest @orange{2%unit} until you have 1 tsp zest, then halve. Squeeze 1/4 cup juice from the orange into a #small bowl{}.

Heat a drizzle of @vegetable oil{10%tsp} in a #medium pan{} over medium heat. Add @cashews{2%oz} and toss until fragrant, about ~{30%seconds}. Stir in 1 tsp @sugar{2%tsp} and a pinch or two of @Korean chili flakes{2%tsp} (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{4%tbsp}, 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%minutes} to ~{4%minutes}. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant, ~{2%minutes} to ~{3%minutes}.

Remove veggies from pan and set aside. Heat another large drizzle of oil in the same #large pan{} over medium-high heat. Add the chicken and cook, tossing, until browned and cooked through, ~{3%minutes} to ~{4%minutes}. Stir in the sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken, ~{1%minutes} to ~{2%minutes}.

Divide rice between plates, then top with veggies and chicken. Drizzle with any remaining sauce in the pan. Garnish with cashews and sprinkle with remaining chili flakes (to taste).