My sister spent the week here recently and cooking with her was interesting. Her kids both have a lot of foods they can't eat (soy, dairy, gluten) and since the only food allergy we have in our house is to bell peppers, it became an instant learning experience. I had no idea how many things contained these items or that often when one is taken out another on the list is the substitute. I definitely have a greater understanding of how difficult shopping for food allergies can be.
She brought along several of her allergy-free recipes and one of them was an orange chicken recipe. (Sorry it's not this one, but maybe I can get her to post it in the future). While hers was very tasty, it got me thinking about my own orange chicken recipe that has been hanging around in my binder for years and I can't even begin to remember the last time I made it. It makes me a little sad that such a tasty family favorite can be so easily forgotten.
It is forgotten no longer. I pulled the recipe out and made a few days ago. Luckily it was a delicious as I remember and it will not be forgotten again any time soon.
Orange Cashew Chicken
1 lb. boneless, skinless chicken cut into 1-inch pieces
2 medium carrots, sliced or julienned
1/4 lb. of snow peas, ends trimmed and cut in half if large
8 oz. fresh mushrooms, sliced
Hot cooked rice
1/2 cup buttermilk
2 tbls. soy sauce
2 tbls. orange juice
1/2 cup cornstarch
1 tsp. garlic powder
1/2 tsp. salt
1/2/ tsp. onion powder
1/2 tsp. ground ginger
1/4 tsp. ground pepper
2 tbls. cornstarch
2 tsp. fresh minced ginger
3/4 cup orange juice
1/4 cup honey
3 tbls. soy sauce
1/4 to 1/2 cup cashews
In a medium bowl, mix together marinade ingredients. Add chicken pieces. Marinate in fridge at least 20 minutes.
Place breading ingredients into a large ziplock bag. Shake to mix. When ready to start cooking, add chicken to bag and shake to coat.
In a small bowl, whisk together sauce ingredients.
In a large skillet or wok, heat 2 tbls. vegetable oil over medium-high heat. Add chicken and spread evenly in pan. Let chicken brown 1-2 minutes before turning. (This will help keep the breading even on the chicken.) Continue frying another 3-4 minutes or until chicken is no longer pink. Remove chicken from skillet.
Add carrots to pan. You may need to add another 1-2 tbls. of oil. Stir-fry 1-2 minutes. Add snow peas and mushrooms. Stir-fry an additional 2-3 minutes or until vegetables are crisp tender.
Reduce heat to medium. Add cooked chicken and sauce mixture to vegetables. Stir in cashews. Bring to a boil and cook 1-2 minutes or until thickened.
Serve over rice.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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