Zesty Orange Chicken with Toasted Cashews & Cabbage Salad
Igor Gjozinski
мар. 05, 2026
Ажурирано на
мар. 06, 2026
Јавно
Класификација
Категорија:
Главно јадење
Кујна:
Не е наведено
Тежина:
Средно
Порции:
3
Вкупна тежина:
1285g
Распоред на време
Припрема
20m
Готвење
30m
Вкупно време
50m
Исхрана
469
Калории
36,3 г
Протеини
38,7 г
Јаглехидрати
19,9 г
Масти
Шеќер:
11,8 г
Влакна:
6,7 г
Заситени масти:
4,2 г
Незаситени масти:
3,1 г
Транс масти:
0 г
Холестерол:
7,2 мг
Содиум:
931,2 мг
Калциум:
32,7 мг
Железо:
0,2мг
Потасиум:
441,8мг
Сол:
0г
Видео за готвење
Состојки
Пилешки гради
450
Gram
445,5
81,0g
9,0g
9,0g
Индиски ореви непечени
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
Путер
10
Gram
71,7
0,1g
0,0g
8,1g
Сол
6
Gram
0,0
0,0g
0,0g
0,0g
Cabbage
400
Gram
96,0
5,8g
22,3g
0,0g
Рукола
30
Gram
7,5
0,8g
1,1g
0,2g
Сенф
3
Gram
2,0
0,1g
0,2g
0,1g
Цеден сок од лимон
10
Gram
1,2
0,0g
0,4g
0,0g
Бел блсамико оцет (White Condiment)
8
Gram
7,3
0,1g
1,5g
0,0g
Ладно цедено сончогледово масло
12
Gram
106,1
0,0g
0,0g
12,0g
Соја сос
6
Gram
3,2
0,4g
0,5g
0,0g
Инструкции за готвење
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
Креирано на март 05, 2026
Вкупно време:
50m
Порции: 3
Тежина: Medium
Категорија: Main Dish
Нутритивни вредности (по порција)
| Калории: 469 | Протеини: 36,3g | Јаглехидрати: 38,7g | Масти: 19,9g |
Состојки
- 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
Инструкции
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!