---
title: Orange and Cashew Chicken Stir-Fry
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/orange-and-cashew-chicken-stir-fry-5a296ba851d3f15fe04e9e02}
servings: 2
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.
image: "https://images.recipes.furrysalamander.com/orange-and-cashew-chicken-stir-fry.avif"
---
Bring 1¼ cups water and a pinch of salt to a boil in a #small pot{}. Once boiling, add @jasmine rice{1%cup}. Cover, and reduce to a gentle simmer. Cook until tender ~{15%minutes}. Meanwhile, cut @chicken cutlets{2%unit} into 1-inch pieces, then toss with 1 tsp @cornstarch{2%tsp} in a #medium bowl{}. Season with salt and pepper.

Wash and dry all produce. Peel @ginger{1%unit}, then mince until you have 1½ TBSP. Core and seed @bell pepper{1%unit}, then slice into thin strips. Trim @scallions{2%unit}. Thinly slice white and light green sections; cut greens into 1-inch pieces. Zest @orange{1%unit} until you have 1 tsp zest, then halve. Squeeze ¼ cup juice from orange into a #small bowl{}.

Heat a drizzle of @vegetable oil{2%tbsp} in a #medium pan{} over medium heat. Add @cashews{½%cup} and toss until fragrant ~{30%seconds}. Stir in 1 tsp @sugar{2%tsp} and a pinch or two of @korean chili flakes{1%tsp} to taste. Cook, stirring, until cashews are coated in a sticky, lightly browned glaze ~{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{2%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 ~{4%minutes}. Toss in scallions and remaining minced ginger. Cook, tossing, until softened and fragrant ~{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 ~{4%minutes}. Stir in sauce and bring to a simmer. Lower heat slightly and stir until sauce is thick, sticky, and coats chicken ~{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.