Cashew Chicken Skewers with Orange-Ginger Sauce

Cashew Chicken Skewers with Orange-Ginger Sauce


  • 1 cup orange marmalade
  • 1 cup refrigerated orange juice
  • 1 pound salted cashews
  • 1 tbs grated fresh ginger
  • 1/2 tsp cayenne pepper
  • 1-1/2 cup s all-purpose flour
  • 1-3/4 pound s chicken breast tenderloins
  • 2 cup s panko breadcrumbs
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 44 8-inch bamboo or wooden skewers


1. Adjust 2 oven racks to top and bottom position. Preheat oven to 400°. Place cashews in large zip-top plastic bag. Wrap bag with towel and lightly pound cashews with meat mallet or rolling pin until coarsely crushed. In large shallow dish, combine flour and 1/4 teaspoon cayenne pepper. In second large shallow dish, whisk together eggs and 3 tablespoons water. In third large shallow dish, combine breadcrumbs and crushed cashews.

2. Spray 2 rimmed baking pans with nonstick cooking spray. With kitchen shears or knife, cut tenderloins lengthwise in half. Thread chicken onto skewers; dip in flour mixture, shaking off excess, then egg and cashew mixtures. Place on prepared baking pans. Bake skewers on top and bottom oven racks 12 to 15 minutes or until lightly browned and internal temperature reaches 165°, rotating pans between upper and lower racks halfway through baking.

3. Meanwhile, pureé marmalade, orange juice, ginger, lemon juice and remaining 1/4 teaspoon cayenne pepper in blender until smooth. Serve sauce with chicken skewers.

Prep Time
20 min
Cook Time
12 min

Nutrition Information

Total Fat
Saturated Fat


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