Treat yourself to a restaurant-worthy meal with this Orange Cashew Chicken served with Ginger Rice and Butter Garlic Greens. Trust me, this deliciously easy recipe is some of my best work and perfect for adding a touch of gourmet to your week!
The recipe:
Add peeled and diced ginger to the uncooked rice and cook rice according to package.
Now it’s time to prep the chicken: cut up two large chicken breasts into bite sized pieces (this will yield about 3-4 cups). Add starch and mix well so that each piece of chicken is evenly coated. Add salt and pepper and mix well.
Then add coated chicken pieces to a frying pan on med-high heat with some olive oil and Cook for about 10-12 minutes or until the chicken is fully cooked. Once the chicken is almost done, add in the cashews and mix well for about 1-2 minutes.
While the chicken is cooking add all sauce ingredients to a bowl and mix well.
Once the chicken and cashews are done add the sauce and mix well. Let simmer for about 4-5 minutes until the sauce thickens.
Then, remove chicken from pan and cook Swiss chard for about 3-4 minutes until it has cooked down.
While the chicken is finishing up, add cauliflower rice to the pot of ginger rice and cook for about 5-7 minutes or until it is fully cooked.
Now it’s time to plate: add one scoop of the cauliflower rice blend, top with cashew chicken mixture and then top with diced green onion and sesame seeds!
Orange Cashew Chicken
Ingredients
For the Bowl
- 1 cup cooked rice
- 4 cups chicken breast, diced
- 2 tablespoons ginger, peeled & diced
- 2 tablespoons starch
- 1 cup cauliflower rice
- 1 cup whole cashews
- 4 cups rainbow chard, finely chopped (but you could use Swiss chard or collared greens, whatever you prefer)
- 1/4 green onion, diced to top
- Sesame seeds, to top
For the Sauce
- 3 cloves garlic
- 1.5 oranges, to juice
- 1 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- Salt, pepper, garlic powder and onion powder to taste
Instructions
- Add peeled and diced ginger to the uncooked rice and cook rice according to package.
- Now it’s time to prep the chicken: cut up two large chicken breasts into bite sized pieces (this will yield about 3-4 cups).
- Add starch and mix well so that each piece of chicken is evenly coated. Add salt and pepper and mix well.
- Then add coated chicken pieces to a frying pan on med-high heat with some olive oil and Cook for about 10-12 minutes or until the chicken is fully cooked.
- Once the chicken is almost done, add in the cashews and mix well for about 1-2 minutes.
- While the chicken is cooking add all sauce ingredients to a bowl and mix well.
- Once the chicken and cashews are done add the sauce and mix well. Let simmer for about 4-5 minutes until the sauce thickens.
- Then, remove chicken from pan and cook Swiss chard for about 3-4 minutes until it has cooked down.
- While the chicken is finishing up, add cauliflower rice to the pot of ginger rice and cook for about 5-7 minutes or until it is fully cooked.
- Now it’s time to plate: add one scoop of the cauliflower rice blend, top with cashew chicken mixture and then top with diced green onion and sesame seeds!
