Orange and Cashew Chicken Stir-Fry with Bell Pepper and Jasmine Rice

If orange chicken is your go-to whenever you grab takeout, we think you’ll be pleasantly delighted by our take. We’ll be sending you an actual orange, so you can juice it and get that freshly squeezed taste—it’s leagues more vibrant and fresh than that mystery sauce you probably know. To keep things interesting, we’re also adding bell pepper slivers and a glazed-cashew garnish. The only struggle will be to not eat this dish up before you even get it on the plate.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In sm. pot, bring 1¼C water & pinch of salt to a boil; add rice. Cover; reduce to gentle simmer. Cook (15 min.) until tender.

Step 2

Heat drizzle of oil in med. pan over med. Add cashews, tossing (30 sec.) until fragrant. Stir in 1t sugar & couple pinches of chili flakes. Cook (30-60 sec.), stirring, until coated in sticky, lightly browned glaze. Remove from pan; cool.

Step 3

Whisk together orange juice, zest, 1t sugar, soy sauce, 1T ginger, 1T water, & remaining cornstarch in sm. bowl. Heat lg. drizzle of oil in wok (lg. pan) over med.-high. Add bell pepper, cooking (3-4 min.) & tossing until softened. Toss in scallions & remaining ginger. Cook (2-3 min.), tossing, until fragrant. Remove veggies from pan & set aside.

Step 4

In same wok, heat another lg. drizzle oil. Add chicken; cook (3-4 min.), tossing, until browned & cooked through. Stir in sauce; bring to simmer. Lower heat slightly & stir (1-2 min.) until sauce is thick, sticky, & coats chicken.

Step 5

Divide rice between plates, top with veggies & chicken. Drizzle with remaining sauce; garnish with cashews & sprinkle of remaining chili flakes.

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