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Soy Sauce Orange Cashew Chicken with Noodles


Yield: Makes 4 servings

4 oz (120 g) arrowroot starch vermicelli (see Note)
3 large cloves garlic, crushed or grated
1 tablespoon fresh-grated ginger
1/2 cup (120 ml) fresh-squeezed orange juice
1/2 cup (120 ml) low-sodium chicken broth
3 tablespoons Kikkoman Soy Sauce
1/2 to 1 teaspoon orange zest (more or less to taste)
1/4 to 3/4 teaspoon crushed red pepper flakes (more or less to taste)
1 tablespoon arrowroot starch (or cornstarch)
2 tablespoons avocado oil, divided
1 lb (450 g) boneless, skinless chicken breasts, sliced cross-wise into thin strips
2 large bell peppers, deseeded and thinly sliced (I used 1 orange and 1 yellow bell pepper)
1 medium-large onion, halved and thinly sliced
1/2 cup toasted cashews, coarsely chopped
2 scallions, green and white parts, thinly sliced


Arrowroot Starch Vermicelli: I buy these noodles at a local Asian market; they’re very similar to glass noodles. If you can’t find them, use any kind of noodles you like in this dish, or even serve it with rice or quinoa instead.


  1. Put the vermicelli in a bowl and cover with boiling water; leave it until the noodles are softened (start checking them after 2 minutes). Drain and set aside.
  2. Whisk together the garlic, ginger, orange juice, chicken broth, soy sauce, orange zest, crushed red pepper flakes, and arrowroot starch in a medium bowl; set aside.
  3. Heat 1 tablespoon of oil in a large, deep-sided skillet over high heat. Add the chicken breasts in a single layer on the bottom and cook until browned outside and fully cooked inside (there should be no pink inside), about 5 minutes. Use a slotted spoon to transfer the chicken to a bowl.
  4. To the same skillet, add the remaining 1 tablespoon oil, bell pepper and onion; cook over high heat until starting to soften, about 2 minutes, stirring frequently.
  5. Add the chicken back into the skillet and stir in the orange juice mixture. Bring to a boil, and then cook until the sauce is thickened, about 2 minutes, stirring frequently.
  6. To serve, place the noodles on a large serving bowl and spoon the chicken mixture on top; sprinkle on the cashews and scallion.

Influencer Author: Faith Gorsky

An Edible Mosaic


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