Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cashew Chicken Stir-Fry
with Tango Mandarins & Jasmine Rice
45 MIN
4 Servings
From the Test Kitchen
This recipe puts a wintertime spin on cashew chicken, a Chinese-American takeout favorite. We’re stir-frying our chicken with napa cabbage in a savory, aromatic sauce, then stirring in Tango mandarin—a citrus fruit with a spectacular flavor—just before serving, for delightful pops of sweetness. A sprinkling of cashews on top completes the dish with a bit of crowd-pleasing crunch.
Get Plans-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
-
1½ lbs Chicken Tenders
- 1 cup Jasmine Rice
- 2 Scallions
- 2 stalks Celery
-
2 Tango Mandarins
- ½ lb Napa Cabbage
- ½ bunch Garlic Chives
- 3 Tbsps Roasted Cashews
- 2 Tbsps Sesame Oil
- 1 1-Inch Piece Ginger
- ¼ cup Cornstarch
- ¼ cup Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Small dice the celery. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the cabbage core; cut crosswise into ¼-inch-wide strips. Cut the garlic chives into ¼-inch pieces. Peel the mandarins and separate into segments. Roughly chop the cashews.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.
3
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the celery, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a plate. Wipe out the pan.
4
Coat & cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding). Cook, turning occasionally, 8 to 10 minutes, or until browned and cooked through.
5
Finish the chicken & vegetables:
Add the cooked vegetables, soy glaze and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken and vegetables are thoroughly coated. Turn off the heat; add the sesame oil, garlic chives and mandarins. Stir to thoroughly combine and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked rice and finished chicken and vegetables between 4 dishes. Garnish the rice with the green tops of the scallions. Garnish the chicken with the cashews. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Small dice the celery. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the cabbage core; cut crosswise into ¼-inch-wide strips. Cut the garlic chives into ¼-inch pieces. Peel the mandarins and separate into segments. Roughly chop the cashews.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.
3
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the celery, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the cabbage and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a plate. Wipe out the pan.
4
Coat & cook the chicken:
While the rice continues to cook, pat the chicken dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch before adding). Cook, turning occasionally, 8 to 10 minutes, or until browned and cooked through.
5
Finish the chicken & vegetables:
Add the cooked vegetables, soy glaze and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken and vegetables are thoroughly coated. Turn off the heat; add the sesame oil, garlic chives and mandarins. Stir to thoroughly combine and season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked rice and finished chicken and vegetables between 4 dishes. Garnish the rice with the green tops of the scallions. Garnish the chicken with the cashews. Enjoy!
Tips from Home Chefs