Orange and Cashew Chicken Stir-Fry
with Bell Pepper and Jasmine Rice
Orange and Cashew Chicken Stir-Fry
Sweet citrus and crunchy cashews brighten tender chicken in a quick stir-fry with bell pepper, served over fragrant jasmine rice for an easy, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 ounce Cashews
- 10 ounce Chicken Cutlets
- 1 tablespoon Cornstarch
- 1 unit thumb Ginger
- ¾ cup Jasmine Rice
- 1 teaspoon Korean Chili Flakes
- 1 unit Orange
- 2 unit Scallions
- 2 tablespoon Soy Sauce
Additional Ingredients
- Pepper
- Salt
- 2 teaspoon Sugar
- 5 teaspoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time35m
Calories660
Protein37g
Carbs81g
Fat21g
Tags:
Gluten-freeProtein SmartLow SodiumSpicy
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For a soy-free version, use coconut aminos in place of soy sauce and keep the savory-sweet profile. Swap cashews for toasted sunflower or pumpkin seeds if you need a tree-nut-free topping, and omit the chili flakes for a milder dish.
What to serve with it
Serve with a crisp cucumber salad or steamed greens to balance the sweet, spicy flavors. Extra jasmine rice or simple sesame noodles also help round out the meal for bigger appetites.
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