Ingredients
CHICKEN
2 lbs.
Chicken
GREEN BEANS
1 tbsp.
Olive oil
2 tbsp.
Garlic, chopped
1 lb.
Green beans, trimmed, cut into 1-inch pieces
ORANGE JUICE MIX
1/2 cup
Freshly squeezed California orange juice (about 2 oranges)
1 tbsp.
Honey
1/2 cup
Chicken stock
1 tbsp.
Lemon juice
GARNISH
1/3 cup
Roasted, salted cashews
Directions
STEP 1
Place the chicken in a large baking dish. Sprinkle with 2 tablespoons cornstarch and ¼ teaspoon salt. Toss together until the chicken is evenly coated.
STEP 2
In a large pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Working in batches, add the chicken in an even layer and cook for 5 minutes, then flip and cook for an additional 3-5 minutes, or until both sides are browned and thickest piece of chicken reaches an internal temperature of 165°F. Always use a meat thermometer to determine the temperature. Add extra olive oil in between batches if needed to help prevent sticking.
STEP 3
Remove the chicken from the pan and set aside. To the same pan, add an additional 1 tablespoon olive oil and the garlic. Sauté over medium heat for 1 minute, until the garlic starts to turn golden, stirring constantly. Add the green beans, sprinkle with ¼ teaspoon salt, and cook for 2-3 minutes, until the green beans are bright green and slightly tender.
STEP 4
While green beans are cooking, in a small bowl, whisk together remaining cornstarch, salt, orange juice, honey, chicken stock, and the lemon juice. This step can be done ahead.
STEP 5
Add the chicken back to the pan with the green beans, then pour in the orange juice mixture. Cook over medium low heat for 3-4 minutes, scraping any browned bits from the bottom of the pan, until the sauce thickens.
STEP 6
Turn the heat off, then stir in cashews. Serve immediately.