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Chicken or Turkey and Cashew Stir Fry
This recipe is kosher for Passover.
Chicken or Turkey and Cashew Stir Fry Eileen Goltz | Meat
45 minutes 10 minutes
35 minutes
6 servings

This is a great recipe for using up leftovers.

  • 3 to 4 lbs. cooked chicken or turkey breast meat cut into strips or 1-inch chunks
  • 1 cup orange juice*
  • 2 to 3 Tablespoons potato starch
  • 3 Tablespoons honey
  • 3 Tablespoons oil
  • 1 large onion, finely chopped
  • 2 teaspoons minced garlic
  • 2 to 3 cups baby carrots
  • 1½ cups cashew pieces

  1. In a bowl combine orange juice, potato starch and honey. Mix well and set aside.
  2. Heat oil in a large nonstick skillet. Add onion and garlic and stir fry over medium high heat for 4 to 5 minutes until onion is crisp-tender. Add carrots and cover.
  3. Cook for 4 minutes longer until carrots are crisp tender, stirring occasionally.
  4. Add the chicken or turkey and orange juice mixture. Cook and stir for 2-3 minutes or until turkey is heated and sauce is thickened and bubbly.
  5. Add cashews and serve.

* you may need to add more orange juice to the mixture if it’s too thick.

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