A combination of cashew chicken and orange chicken, this orange cashew chicken is an easy chicken recipe that is perfect for a weeknight dinner or as a meal prep. Chicken and cashew coated with a sweet and savory sesame-orange sauce, this recipe is full of bright flavor that will have you reaching for seconds. Ready in under 30 minutes!
I’m always testing out recipes using pantry staples. There’s just something so satisfying about cooking something without having to run out to the store. This orange cashew chicken uses my stash of condiments and other staples, making it so easy to make a flavorful meal without having to buy something new for the kitchen cupboards.
Why You’ll Love This Recipe
- It’s super easy to make! You sear the chicken, toast up the cashews and aromatics, then add the chicken back along with a sauce. It might seem complicated but trust me when I say it’s super straightforward!
- This sesame orange cashew chicken goes well with everything! I serve it with some steamed broccoli and rice, but you can also enjoy it with some udon noodles, ramen noodles, or stir fry veggies!
- This recipe reheats well, so it’s great as a make-ahead lunch for the week! Whip up an extra serving or two while making this for dinner, and enjoy it for lunch.
Ingredients You’ll Need
orange sesame sauce — for the homemade sauce, you’ll need orange juice, brown sugar, rice vinegar, soy sauce, oyster sauce, minced garlic, sesame oil, cornstarch, and orange zest. Make sure you are using unseasoned rice vinegar, and I recommend low-sodium soy sauce. Not sure what oyster sauce is? Check out my post on what is oyster sauce!
oil — I use olive oil to sear the chicken and then toast the cashews. You can use any oil of your choice.
chicken thighs — I use chicken thighs, but you can also use diced chicken breasts! I prefer the thighs as dark meat is more flavorful and less likely to dry out than white meat.
cornstarch — to coat the chicken to give it a crispier exterior.
green onions — you’ll want to split up the darker green bits and the white parts near the root. The darker green parts will be used as a green onion garnish and the light green/white parts will be sauteed with the cashews and garlic.
garlic — the more, the merrier.
cashews — I use unroasted whole cashews and toast them up in the skillet!
sesame seeds — I garnish the dish with toasted sesame seeds.
toasted sesame oil — this is optional if you’d like to add more nutty sesame flavor to your dish. Simply finish it off with a drizzle before garnishing.
How to Make Orange Cashew Chicken
- Add the orange juice, brown sugar, rice vinegar, soy sauce, oyster sauce, minced garlic, sesame oil, and cornstarch to a saucepan and bring it up to a boil before lowering the heat to simmer. Simmer for 5 minutes or until the sauce is just about to thicken to your liking. Add the orange zest and set aside. (Keep in mind that the sauce will continue to thicken as it cools and when you add it to the chicken. So take the sauce off the heat just before it’s thickened to your liking).
- Meanwhile, coat the diced chicken thighs with cornstarch. Season with salt and pepper, if desired.
- Heat a large non-stick skillet with 1 tablespoon oil. Add the cornstarch-coated chicken to the skillet and sear until golden brown and cooked through, about 3 to 4 minutes per side. Set aside.
- Add the other tablespoon of oil and add the green onion whites, minced garlic, and cashews. Saute for 1 to 2 minutes.
- Add the seared chicken and the orange sauce to the skillet. Toss until everything is well coated. Garnish with toasted sesame seeds and the rest of the green onions. Finish with a drizzle of toasted sesame oil, if desired.
Recipe Tips and Notes
- Try to cut the chicken thighs as uniformly as possible so they cook evenly. If you have some smaller pieces, you can individually pull them off the heat when they’re done to avoid overcooking.
- For some heat, add some red pepper flakes or sriracha to the orange sesame sauce.
- If you want to add some veggies, you can add some broccoli florets, cauliflower florets, or carrots to the skillet when you saute the cashews. Simply cook for a minute or two longer or until the vegetables have reached their desired doneness before adding the chicken and sauce.
- It’s easier to combine the cornstarch and orange juice first to avoid cornstarch clumps.
Make Ahead Tips
- Meal prep: once cooled, store the orange sesame chicken in an airtight container for up to 4 days in the fridge.
- Reheat: reheat in the microwave at work until warmed through or reheat the orange cashew chicken in a skillet with a splash of water.
Orange Cashew Chicken
Ingredients
Orange-Sesame Sauce
- 1½ cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons minced garlic
- ¼ cup sesame oil
- 1 tablespoon cornstarch
- ½ to 1 orange zested
For The Chicken
- 2 tablespoons oil, divided
- 1 pound chicken thighs, cut into 1-inch pieces
- 2 tablespoon cornstarch
- 3 green onion, sliced, whites and light green parts separated from the dark green
- 1 tablespoon minced garlic
- 1 cup raw cashews
- 1 tablespoon toasted sesame seeds
- toasted sesame oil, optional
Instructions
- In a saucepan, combine the orange juice and cornstarch. Then add the brown sugar, rice vinegar, soy sauce, oyster sauce, minced garlic, and sesame oil, and bring it up to a boil before lowering the heat to simmer. Simmer for 5 minutes or until the sauce is just about to thicken* to your liking. Add the orange zest and set aside.
- Meanwhile, in a bowl, coat the diced chicken thighs with cornstarch. Season with salt and pepper, if desired.
- Heat a large non-stick skillet with 1 tablespoon oil. Add the cornstarch-coated chicken to the skillet and sear until golden brown and cooked through, about 3 to 4 minutes per side. Set aside.
- Add the other tablespoon of oil and add the green onion whites, minced garlic, and cashews. Saute for 1 to 2 minutes.
- Add the seared chicken and the orange sauce to the skillet. Toss until everything is well coated. Garnish with toasted sesame seeds and the rest of the green onions. Finish with a drizzle of toasted sesame oil, if desired.
Notes
- Keep in mind that the sauce will continue to thicken as it cools and when you add it to the chicken. So take the sauce off the heat just before it’s thickened to your liking.
Nutrition Per Serving
More Easy Chicken Recipes to Try
- Sheet Pan Cashew Chicken
- Instant Pot Cashew Chicken
- Orange Chicken
- Spicy Cashew Chicken and Vegetables
- Crispy Sesame Chicken
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