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Orange chicken with broccoli and cashews

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  • 650 g chicken breast fillets
  • 380 g broccoli, steamed, cut into smaller pieces
  • 350 ml chicken stock
  • 2 clove garlic, sliced
  • 1 tbsp ginger, minced
  • 2 tbsp honey
  • 2 tbsp orange juice
  • 1 tbsp soy sauce
  • 2 tbsp canola oil
  • 6 tbsp cashews, toasted, chopped

  1. Heat the canola oil in a large frying pan.
  2. Add the chicken breast slices and fry for 3-4 minutes until golden.
  3. Remove chicken from the pan and add the garlic slices, then the broccoli. Stir-fry for a minute then cover and cook for 2 more minutes, until almost tender. (Garlic easily burns so be careful with it. After it's burnt, it gives an acrid taste to the dish that you can't take back.)
  4. Mix the stock, minced ginger, soy sauce, and honey well, then pour into the pan and stir until thickened. Put the chicken back into the pan and let it heat through, finally add the orange juice.
  5. Meanwhile, toast cashews in a small pan on low heat, then after cooling, roughly chop them.
  6. Stir, then serve straight away with basmati rice or noodles. Top with the freshly toasted and chopped cashews.

Good points

  • High in niacin
  • High in selenium
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 379.04 kcal
Carbohydrates: 20.45 g
Cholesterol: 111.19 mg
Sugar: 11.2 g
Protein: 44.19 g
Fat: 13.27 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com