Zesty Orange Chicken with Toasted Cashews & Cabbage Salad
Igor Gjozinski
Mar 05, 2026
Updated on
Mar 06, 2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
3
Total Weight:
1285g
Time Breakdown
Preparation
20m
Cooking
30m
Total Time
50m
Nutrition
469
Calories
36.3 g
Protein
38.7 g
Carbs
19.9 g
Fat
Sugar:
11.8 g
Fiber:
6.7 g
Saturated Fat:
4.2 g
Unsaturated Fat:
3.1 g
Trans Fat:
0 g
Cholesterol:
7.2 mg
Sodium:
931.2 mg
Calcium:
32.7 mg
Iron:
0.2mg
Potassium:
441.8mg
Salt:
0g
Cooking Video
Ingredients
Chicken breast
450
Gram
445.5
81.0g
9.0g
9.0g
Cashews raw
60
Gram
331.8
10.9g
18.1g
26.3g
Corn kernels
180
Gram
284.4
8.8g
50.6g
3.8g
Orange
70
Gram
32.9
0.6g
8.3g
0.1g
orange juice
40
Gram
18.0
0.3g
4.2g
0.1g
Butter
10
Gram
71.7
0.1g
0.0g
8.1g
Salt
6
Gram
0.0
0.0g
0.0g
0.0g
Cabbage
400
Gram
96.0
5.8g
22.3g
0.0g
Rocket ( arugula)
30
Gram
7.5
0.8g
1.1g
0.2g
Mustard Dion
3
Gram
2.0
0.1g
0.2g
0.1g
Fresh lemon juice
10
Gram
1.2
0.0g
0.4g
0.0g
White Balsamic Vinegar (White Condiment)
8
Gram
7.3
0.1g
1.5g
0.0g
Cold pressed sunflower oil
12
Gram
106.1
0.0g
0.0g
12.0g
Soy sauce
6
Gram
3.2
0.4g
0.5g
0.0g
Cooking Instructions
A bright, citrus-infused stir-fry paired with a crisp, tangy salad.
1. Marinate the Chicken
Clean the chicken breast and cut into 2.5 cm pieces. Season with salt, pepper, ground cumin, and garlic powder. Mix well and let it marinate for 15 minutes.
2. Pre-cook the Corn
Place the frozen corn kernels in a small pot or pan. Drizzle with a little olive oil and add a pinch of salt. Sauté over medium-low heat for 5–6 minutes until tender. Set aside.
3. Prepare the Citrus
Segment the orange into 1.5–2 cm pieces, ensuring no seeds or pith remain. Squeeze the remaining orange parts (or a second orange) to get your 40g of fresh juice.
4. The Main Sauté
Toast Nuts: Heat a deep skillet over medium-high heat with 1 tbsp of olive oil. Add the raw cashews and toast for about 3 minutes until they show golden-brown "char" marks.
Cook Chicken: Immediately add the marinated chicken to the pan. Fry for 6–7 minutes, stirring occasionally to brown all sides.
Combine: Fold in the pre-cooked corn and the butter.
Deglaze: Add the orange segments and the orange juice. Cover with a lid and simmer for 5–6 minutes until the liquid reduces into a light glaze.
5. Prepare the Salad & Dressing
The Base: Use a mandoline or sharp knife to thinly shred the cabbage. Toss in a bowl with the rocket.
The Dressing: In a small jar or bowl, whisk together the Dijon mustard, white balsamic vinegar, lemon juice, sunflower oil, and soy sauce until it forms a creamy emulsion.
Assemble: Season the greens with a pinch of salt and pepper, pour over the dressing, and toss thoroughly.
6. Serving
Plate the warm orange chicken and cashews alongside (or atop) the crisp cabbage salad.
Tip: For an extra savory kick, sprinkle a little shredded Parmesan over the chicken 1 minute before taking it off the heat!
Bon Appétit!
Zesty Orange Chicken with Toasted Cashews & Cabbage Salad
Created on March 05, 2026
Total Time:
50m
Servings: 3
Difficulty: Medium
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 469 | Protein: 36.3g | Carbs: 38.7g | Fat: 19.9g |
Ingredients
- 450 Gram Chicken breast
- 60 Gram Cashews raw
- 180 Gram Corn kernels
- 70 Gram Orange
- 40 Gram orange juice
- 10 Gram Butter
- 6 Gram Salt
- 400 Gram Cabbage
- 30 Gram Rocket ( arugula)
- 3 Gram Mustard Dion
- 10 Gram Fresh lemon juice
- 8 Gram White Balsamic Vinegar (White Condiment)
- 12 Gram Cold pressed sunflower oil
- 6 Gram Soy sauce
Instructions
A bright, citrus-infused stir-fry paired with a crisp, tangy salad.
1. Marinate the Chicken
Clean the chicken breast and cut into 2.5 cm pieces. Season with salt, pepper, ground cumin, and garlic powder. Mix well and let it marinate for 15 minutes.
2. Pre-cook the Corn
Place the frozen corn kernels in a small pot or pan. Drizzle with a little olive oil and add a pinch of salt. Sauté over medium-low heat for 5–6 minutes until tender. Set aside.
3. Prepare the Citrus
Segment the orange into 1.5–2 cm pieces, ensuring no seeds or pith remain. Squeeze the remaining orange parts (or a second orange) to get your 40g of fresh juice.
4. The Main Sauté
Toast Nuts: Heat a deep skillet over medium-high heat with 1 tbsp of olive oil. Add the raw cashews and toast for about 3 minutes until they show golden-brown "char" marks.
Cook Chicken: Immediately add the marinated chicken to the pan. Fry for 6–7 minutes, stirring occasionally to brown all sides.
Combine: Fold in the pre-cooked corn and the butter.
Deglaze: Add the orange segments and the orange juice. Cover with a lid and simmer for 5–6 minutes until the liquid reduces into a light glaze.
5. Prepare the Salad & Dressing
The Base: Use a mandoline or sharp knife to thinly shred the cabbage. Toss in a bowl with the rocket.
The Dressing: In a small jar or bowl, whisk together the Dijon mustard, white balsamic vinegar, lemon juice, sunflower oil, and soy sauce until it forms a creamy emulsion.
Assemble: Season the greens with a pinch of salt and pepper, pour over the dressing, and toss thoroughly.
6. Serving
Plate the warm orange chicken and cashews alongside (or atop) the crisp cabbage salad.
Tip: For an extra savory kick, sprinkle a little shredded Parmesan over the chicken 1 minute before taking it off the heat!
Bon Appétit!