Orange-Cashew Chicken With Broccoli: A Taste of Home

There’s something undeniably comforting about a dish that feels both exotic and familiar. For me, this Orange-Cashew Chicken with Broccoli hits that sweet spot perfectly. I remember the first time I tried making it, inspired by a bustling Chinatown takeout spot and the promise of a weeknight meal that could rival restaurant quality. The vibrant aroma of citrus and spices filling my kitchen, the satisfying sizzle of chicken hitting the hot pan, and the sheer joy of creating something so delicious from scratch – it’s a memory etched in my culinary journey. It’s a testament to how simple ingredients, treated with a little care, can transform into something truly spectacular, a dish I now return to whenever I crave that perfect balance of sweet, savory, and a hint of warmth.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: A generous family-style entree
• Dietary Type: Adaptable (traditionally not vegetarian/vegan)

Ingredients

Gathering your ingredients is the first step towards culinary success. For this vibrant dish, we’ll need:

• 5 tablespoons vegetable oil, divided
• 7 chicken breasts, boneless, skinless, cut into large bite-size pieces
• Salt and black pepper, to taste
• 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 (adjust to your spice preference)
• 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 to taste)
• 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, for garnish

Equipment Needed

A few key pieces of equipment will make preparing this dish a breeze:

• A large, deep skillet or wok
• A plate for resting cooked chicken
• A small bowl for the cornstarch slurry
• Measuring cups and spoons
• A knife and cutting board

Instructions

Let’s bring this delicious dish to life, step-by-step.

1. Begin by preheating a large, deep skillet or wok over high heat with 3 tablespoons of the vegetable oil.
2. Season the chicken pieces generously with salt and black pepper. If your skillet isn’t large enough to accommodate all the chicken in a single layer, brown it in 2 batches to ensure proper searing and avoid steaming.
3. Once the chicken has achieved a beautiful golden-brown crust, remove it to a plate and reserve for later.
4. Return the skillet to the heat, and add the remaining 2 tablespoons of vegetable oil.
5. Add the sliced onion, chopped garlic cloves, sliced red bell peppers, broccoli florets, crushed red pepper flakes, and ground coriander to the skillet.
6. Cook, stirring frequently, for 3-4 minutes, or until the vegetables begin to soften and show the first signs of tenderization.
7. Now, introduce the vibrant flavors by adding the orange zest and orange juice, the tamari, and the honey. Stir well, scraping up any flavorful brown bits that may have adhered to the bottom of the pan – this is where a lot of the taste resides!
8. Pour in the chicken stock and bring the mixture to a simmer.
9. Return the browned chicken to the pan, nestling it into the sauce and vegetables.
10. Cook for another 5 minutes, or until the chicken is fully cooked through and tender.
11. In a small bowl, whisk together the cornstarch with a little splash of water until smooth. This creates a slurry that will help thicken our sauce.
12. Add the cornstarch slurry to the simmering pan and stir gently. The sauce will begin to thicken almost immediately, coating the chicken and vegetables beautifully.
13. Stir in the roasted cashews, adding as many as your heart desires for that perfect nutty crunch.
14. Serve the Orange-Cashew Chicken immediately over your favorite cooked rice.
15. Garnish generously with the chopped fresh cilantro for a burst of color and freshness.

Expert Tips & Tricks

As a seasoned chef, I’ve learned a few tricks that can elevate this dish from great to absolutely phenomenal. For instance, to ensure your chicken is consistently tender, avoid overcrowding the pan when browning. This allows the meat to sear properly rather than steam, resulting in a better texture. When slicing the bell peppers and onions, aim for uniform pieces so they cook evenly alongside the broccoli. If you find your tamari a bit too strong, remember the note about starting with 1/4 cup and gradually increasing to your preferred saltiness and umami level. For an extra layer of flavor, you can toast your cashews lightly in a dry pan before adding them to the dish; this brings out their natural sweetness and enhances their crunch.

Serving & Storage Suggestions

This Orange-Cashew Chicken is best served piping hot, spooned generously over fluffy steamed rice. A side of wilted spinach or a crisp Asian pear salad would be a wonderful accompaniment. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, or use your microwave, adding a tablespoon or two of water or chicken stock if the sauce has thickened too much. While this dish is best enjoyed fresh, freezing is not recommended due to the texture of the chicken and vegetables after thawing.

Nutritional Information

Here’s a look at the estimated nutritional breakdown for this flavorful dish. Please note these are approximate values and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	418.1 kcal
Calories from Fat		196 g
Total Fat	21.8 g	33%
Saturated Fat	4.8 g	24%
Cholesterol	83.9 mg	27%
Sodium	1234.3 mg	51%
Total Carbohydrate	23.1 g	7%
Dietary Fiber	2.1 g	8%
Sugars	13.4 g	53%
Protein	33.5 g	67%

Variations & Substitutions

This recipe is wonderfully adaptable. For a gluten-free option, simply ensure your tamari is certified gluten-free. If you don’t have fresh oranges, good quality bottled orange juice can be used, though you’ll miss some of the aromatic zest. For those who prefer a milder heat, omit the crushed red pepper flakes or reduce them to a pinch. If chicken isn’t your preference, firm tofu or shrimp would also work beautifully in this sauce. Consider adding other vegetables like snap peas, carrots, or water chestnuts for extra texture and color.

FAQs

Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will lend a richer flavor and can be slightly more forgiving if overcooked. Just adjust the cooking time as needed.

Q: How can I make the sauce thicker if it’s not thickening enough?
A: You can create another small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and add it to the simmering sauce, stirring until thickened.

Q: What kind of rice pairs best with this dish?
A: Steamed jasmine rice is a classic choice that complements the flavors perfectly. Brown rice or even quinoa would also be excellent options.

Q: Is it okay to add more cashews than specified?
A: By all means! The amount of cashews is entirely up to your preference. Don’t be shy if you love that nutty crunch.

Q: Can I prepare any parts of this dish ahead of time?
A: You can chop your vegetables and cut the chicken a day in advance and store them separately in the refrigerator. However, the cooking process itself is quite quick and best done just before serving.

Final Thoughts

This Orange-Cashew Chicken with Broccoli is more than just a recipe; it’s an invitation to savor the art of home cooking. It’s a dish that proves you don’t need complicated techniques or exotic ingredients to create something truly memorable. I encourage you to gather your loved ones, fill your kitchen with the wonderful aromas of citrus and spice, and experience the simple joy of creating this vibrant meal. Share your culinary triumphs and perhaps discover your own favorite tweaks. Enjoy every delicious bite!