Orange Cashew Chicken

Ingredients

• 1 1/2 cup orange juice
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons minced garlic
• 1/4 cup sesame oil
• 1 tablespoon cornstarch
• 1/2 to 1 orange zested
• 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

1. 1

   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.

2. 2

   Meanwhile, in a bowl, coat the diced chicken thighs with cornstarch. Season with salt and pepper, if desired.

3. 3

   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.

4. 4

   Add the other tablespoon of oil and add the green onion whites, minced garlic, and cashews. Saute for 1 to 2 minutes.

5. 5

   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.