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Cashew Orange Spice Chicken

Monday, 26 May 2008


This hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.


At a glance
Cooking Method
Heat Level
Main Course
  • ½ cup orange juice, fresh preferred
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 2 teaspoons orange zest
  • 1 teaspoon crushed Sichuan peppercorns
  • 1 teaspoon peanut oil
  • 1 pound boneless chicken breasts, cubed
  • 2 tablespoons chile oil, either Asian or habanero
  • 6 small dried red chiles, such as japonese or piquin
  • 2 teaspoons grated ginger
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 cups cooked rice
  • 1 cup cashews, either pieces or halves
  • 3 green onions, chopped including the tops


Combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil in a nonreactive bowl. Toss the chicken in the mixture and marinate for 1 hour. Remove, drain, and reserve the marinade.

Heat the chile oil in a wok or heavy pan to about 350 degrees. Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove and keep warm.

Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.

Pour the chicken over the rice, garnish with the cashews and onions and serve



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