Cashew & Orange Chicken

cashew and orange chicken recipe

Prep Time: 15 minutes (Marinate Overnight Ideally)   Cooking Time: 20 minutes


  • 4 Chicken Fillets
  • 2 Tbsp. Cashew Nut Butter
  • 2 Large Orange + Zest
  • 1 Thumb Fresh Ginger
  • 2 Cloves Garlic
  • 2 Tbsp. Soy Sauce
  • 1 Tsp. Chilli Flakes
  • 1 Pinch Unrefined Salt
  • 1 Pinch Black Pepper
  • 1 Cup Basmati Rice
  • Spinach to serve.

Equipment – Wooden / Metal Skewers. Baking Tray. Tupperware (optional)

Start by making the marinade for your Chicken…

Peel the Ginger and Garlic then chop up into small pieces adding both to a pestle and mortar (or coffee grinder).

Grate the zest of 1 Orange adding to the pestle and mortar along with the Salt, Pepper and Chilli Flakes then grind up until your ingredients form a paste.

Transfer your paste to the bowl or Tupperware along with the Cashew Nut Butter.

Squeeze the juice of 1 Orange in to the bowl then add the Soy Sauce.

Mix everything together using a spoon.

Dice your Chicken into 2cm sized chunks adding to the marinade as shown below…

Now for the best flavour I advise you cover this in clingfilm and leave to marinate overnight in the fridge.

The following day

Marinating your Chicken will give it time to take on the flavour and develop a tenderness to the meat.

Line a baking tray with baking paper.

Place around 7-8 pieces of Chicken on each skewer and then onto a baking tray.

Set the grill component of your oven to a medium temperature.

Whilst the grill is warming up start the process of cooking your rice.

Cook your Chicken skewers under the grill for around 7-8 minutes each side (or until lightly browned in colour).

Serve 2 Skewers per person with 1/4 cup Rice, Large serving of Fresh Spinach and slice of Orange.

Batch cooking a recipe like this can really help keep your energy levels fired up throughout the day, so make more and take it to work the next day.

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