This Orange Cashew Chicken is simple and refreshing to make as everything is cooked in one skillet to avoid extra dishwashing.
|8||Prime boneless and skinless chicken thighs (1 package)|
|1||yellow bell pepper, cut in chunks|
|2||ribs of celery, sliced|
|1||small onion, sliced|
|1||small carrot, sliced|
|2||oranges, rind and juice|
|2 tbsp||cooking oil|
|4 tbsp||Asian sesame seed dressing|
|2||cloves of garlic, minced|
|2||slices of ginger|
|1 tbsp||soy sauce|
Wash and cut yellow peppers into chunky pieces. Slice celery, carrots and onions. Zest 1 orange and squeeze the juice in a cup. Slice the other orange in half. Slice only one half into quarters for decoration and squeeze the other half into the cup of juice. Add cornstarch and dressing into the juice and whisk to combine thoroughly.
Marinate chicken thighs with soy sauce and a pinch of black pepper,
In a large skillet, heat oil on medium high. Add chicken thighs to brown for about 5 minutes. Turn over and brown for another 4 minutes until brown. Lift thighs out onto a plate.
Using the same skillet, sauté ginger, onion, carrots and garlic for about 3 minutes. Add in celery and pepper and stir fry for two more minutes. Add the chicken back and stir to mix. Stir the cup of orange juice cornstarch mixture and pour it into the skillet along with the orange zest. Simmer for about 5 minutes with lid on until chicken is done, stirring now and then. At the end, sprinkle cashews and serve.
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