Orange Cashew Chicken Bowls


fresh ingredients


  • 12 oz
    chicken breast
  • 12 oz
  • 6 oz
    jasmine rice
  • 4 oz
  • 4 oz
    bell pepper
  • 2 oz
    ginger & garlic mixture
  • 4 oz
    pak choi
  • 4 oz
    Zest stir-fry glaze
  • 2 oz
    small orange
  • 1 oz
  • 1 oz
    green onion

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Small bowl

2x medium sized bowls 

2x chopping board & knife 

Large skillet 


Wooden spoon 

Medium saucepan with lid

12 oz water

cook along



Cut orange into quarters, remove seeds. Squeeze juice into a small bowl;

Cut carrot into ¼ inch rounds;

Core, thinly slice bell pepper;

Chop pak choi into small bite size pieces;

Cut chicken into bite size pieces. Place in bowl, toss with cornstarch & pinch of salt & pepper;

Slice green onion thinly.

1Prepare Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover, bring to boil, reduce to low heat, simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside. 

2Make Sauce

In a medium bowl, combine the ginger, garlic, orange juice & Zest stir fry glaze.

3Toast cashews & cook the chicken

Heat a drizzle of oil in large skillet over medium heat. Add cashews, toss until fragrant, about 30 seconds. Remove from pan, let cool.

In the same skillet, add another drizzle of olive oil over a medium-high heat. Add chicken, cooking for 7-10 minutes, or until nicely browned. Transfer to a plate.

4Cook Veggies

Return the skillet to a medium-high heat with another drizzle of olive oil. Add carrot & peppers, cook for 2-3 minutes, or until just tender. Add pak choi, cook, stirring, for 1 minute, or until tender. 

Add sauce, stirring well, then add chicken back, cook for 3-4 minutes, or until sauce had thickened. 

5To Serve

Divide the rice between bowls, top with veggies, chicken & making sure to scoop up all the great sauce. Sprinkle with green onion & toasted cashews.