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Chicken Breast with Orange Ginger Sauce and Cashews Chicken Breast with Orange Ginger Sauce and Cashews
Chicken Breast with Orange Ginger Sauce and Cashews
Chicken Breast with Orange Ginger Sauce and Cashews
Asian-style chicken breast, seared, and then baked with a sweet and sour tasting orange sauce rich with ginger. Serve chicken with rice and steamed broccoli or baby bok choy.
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Recipe - Quality Foods
Chicken Breast with Orange Ginger Sauce and Cashews
Chicken Breast with Orange Ginger Sauce and Cashews
Prep Time20 Minutes
Servings4
Cook Time34 Minutes
Ingredients
4 boneless, skinless, chicken breast
salt and freshly ground black pepper, to taste
2 Tbsp vegetable oil
1/2 cup fresh-squeezed orange juice
1/2 cup chicken stock
1 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp soy sauce
1/2 tsp Sriracha or other hot chili sauce, or to taste
2 tsp finely chopped fresh ginger
1/2 cup unsalted roasted cashews, coarsely chopped (see Note)
1 green onion, thinly sliced
Directions
  1. Pat chicken dry with paper towel; season with salt and pepper. Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 2 to 3 minutes per side. Set chicken in a 13- x 9-inch baking dish. Preheat oven to 350 F.

 

  1. Place orange juice, stock, vinegar, sugar, cornstarch, soy sauce, Sriracha and ginger in a small pot and whisk to combine. Set over medium, medium-high heat and bring to a simmer. Now pour the sauce over the chicken. Cover baking dish with foil, and then bake chicken 25 minutes, or until cooked through, bubbling and delicious. Transfer chicken and its sauce to a platter, or serve right from the baking dish, sprinkle with cashews and green onions.

 

Note: Cashews are sold in our Bulk Foods Department.

20 minutes
Prep Time
34 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 boneless, skinless, chicken breast
Not Available
salt and freshly ground black pepper, to taste
Not Available
2 Tbsp vegetable oil
Crisco - Vegetable Oil
Crisco - Vegetable Oil, 1.18 Litre
$10.99$0.93/100ml
1/2 cup fresh-squeezed orange juice
Simply - Orange Juice, Pulp Free
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.99$0.39/100ml
1/2 cup chicken stock
Campbell's - Chicken Broth
Campbell's - Chicken Broth, 900 Millilitre
Flyer Sale
3 for $8
$2.67 was $2.99$0.30/100ml
1 Tbsp rice vinegar
Marukan - Rice Vinegar
Marukan - Rice Vinegar, 355 Millilitre
$5.19$1.46/100ml
1 Tbsp brown sugar
Rogers - Dark Brown Sugar, 1kg
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
1 Tbsp cornstarch
Western Family - Corn Starch
Western Family - Corn Starch, 454 Gram
$4.49$0.99/100g
1 Tbsp soy sauce
Kikkoman - Soy Sauce
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
1/2 tsp Sriracha or other hot chili sauce, or to taste
Western Family - Sriracha Hot Chili Sauce
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.69$1.03/100ml
2 tsp finely chopped fresh ginger
Not Available
1/2 cup unsalted roasted cashews, coarsely chopped (see Note)
Cashews - Roasted, Bulk
Cashews - Roasted, Bulk, 100 Gram
$4.29/100g$4.29/100g
1 green onion, thinly sliced
Onions - Sweet, Fresh, Extra Large
Onions - Sweet, Fresh, Extra Large, 400 Gram
$2.64 avg/ea$0.66/100g

Directions

  1. Pat chicken dry with paper towel; season with salt and pepper. Pour oil into a large skillet set over medium-high heat. When oil is very hot, add chicken and sear 2 to 3 minutes per side. Set chicken in a 13- x 9-inch baking dish. Preheat oven to 350 F.

 

  1. Place orange juice, stock, vinegar, sugar, cornstarch, soy sauce, Sriracha and ginger in a small pot and whisk to combine. Set over medium, medium-high heat and bring to a simmer. Now pour the sauce over the chicken. Cover baking dish with foil, and then bake chicken 25 minutes, or until cooked through, bubbling and delicious. Transfer chicken and its sauce to a platter, or serve right from the baking dish, sprinkle with cashews and green onions.

 

Note: Cashews are sold in our Bulk Foods Department.