Orange-Cashew Chicken With Broccoli

Name: Orange-Cashew Chicken With Broccoli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 5 tablespoons vegetable oil; 7 chicken breasts, boneless, skinless, cut into large bite-size pieces; salt and black pepper; 1 large onion, thinly sliced; 4 large garlic cloves, chopped; 2 red bell peppers, seeded and sliced; 1 (16 ounce) bag broccoli florets; 1 teaspoon crushed red pepper flakes; 1 1/2 teaspoons ground coriander; 2 oranges, juice and zest both; 1/2 cup tamari (you might want to start with 1/4 cup and work up); 3 tablespoons honey; 3 cups chicken stock; 1 tablespoon cornstarch; cashews, unsalted and roasted (quantity is up to you); 1/2 cup fresh cilantro, chopped

Submitted by DailyInspiration

"A Rachael Ray chinese take-out recipe for home. I love the ingredients in this dish and it looks so simple to make."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 8

ingredients

5 tablespoons vegetable oil
7 chicken breasts, boneless, skinless, cut into large bite-size pieces
salt and black pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1 (16 ounce) bag broccoli florets
1 teaspoon crushed red pepper flakes
1 ¹⁄₂ teaspoons ground coriander
2 oranges, juice and zest both
¹⁄₂ cup tamari (you might want to start with 1/4 cup and work up)
3 tablespoons honey
3 cups chicken stock
1 tablespoon cornstarch
cashews, unsalted and roasted (quantity is up to you)
¹⁄₂ cup fresh cilantro, chopped

directions

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.

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Reviews

Chinese comfort food! I halved the recipe and used 1/8 cup tamari, which was perfect for us. Also I sneaked some additional cauliflower in which I had to use up. Didn't hurt at all, made a good match with broccoli and red bell pepper :) Also I had some spring onions to use up which I used for the onion. Thanks for sharing!<br/>Made for CQ 2014

Mia in Germany
I didn't have cashews, but lots of walnuts that I needed to get rid of, but the only suggestion I would make is to lower the amount of tamari/soy sauce to about a 1/4 cup, and only add in more if you think it needs it. Otherwise, great meal!

TracyB