Cashew and Orange Chicken
Nutrition per serving
| Calories | 396 kcal |
| Protein | 27.9 g |
| Carbs | 39.2 g |
| Fats | 16.5 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 5.6 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 21.6 g |
| Fiber | 7.9 g |
| Sodium | 1,043 mg |
Ingredients
| Green Beans (snap beans) | |
| Orange Juice | |
| Soy Sauce | |
| Olive Oil | |
| Ginger | |
| Chicken Breast | |
| Cornstarch (Corn flour) | |
| Tangerines (mandarin) | |
| Cashew Nuts |
1. Grate ginger root
2. Cut chicken into bite-sized pieces
3. Drain mandarin orange
4. Top and tail green beans
5. To make the marinade, in a bowl, combine the orange juice, soy sauce, 1/2 tsp olive oil and ginger.
6. Add chicken and mix well to coat. Set aside for 30 minutes, then drain chicken and reserve marinade.
7. Heat 1 teaspoon of olive oil in a skillet over medium-high heat
8. Add the chicken and stir-fry, until chicken is almost cooked.
9. Add 3/4 teaspoon of cornstarch to the marinade and mix well
10. Add to the chicken and continue cooking until marinade thickens
11. Stir in orange sections and cashew nuts and cook for a final minute
12. Serve in a bowl with the green beans on top