Spicy Chicken, Zucchini and Cashews w/orange glaze

C.S. Weaver


An extra special way to use up leftover chicken and that crop of zucchini!

Note: If you don't have tangerine fig balsamic vinegar, you can use plain balsamic vinegar. And if you don't have lemon mint leaves, you can substitute another mild mint leaf, or even fresh thyme.

☆☆☆☆☆ 0 votes
about 4
10 Min
20 Min


chicken quarter (leg and thigh or breast), baked, grilled or roasted, skin and bones removed after cooking, and cut or pulled into bite-sized pieces
1 medium
zucchini, quartered and sliced into 1/2 inch slices
1 large
sweet onion, chopped
2-3 medium
garlic cloves, minced
1 tsp
grated fresh ginger
2 Tbsp
orange marmalade
1 Tbsp
tangerine fig balsamic vinegar (or substitute- see note above)
1 Tbsp
fresh lemon mint leaves, chiffonade cut (or substitute another fresh mint or thyme - see note above)
3 Tbsp
oil - vegetable, extra virgin olive oil or sesame oil, or a mixture of these.
1/4 c
cashews, whole or pieces
1 tsp
sea salt
1/2 tsp
ground black pepper
1/2 tsp
of each: ancho chile pepper powder, ground cumin, paprika, and mustard powder
1/4 tsp
ground cinnamon
1 Tbsp

How to Make Spicy Chicken, Zucchini and Cashews w/orange glaze


  • 1Add oil to medium high heated skillet and add onions turning the heat down to medium. Saute until beginning to turn translucent then add the garlic and ginger.
  • 2Cook for two minutes more and add the vinegar and marmalade, stirring until well combined.
  • 3Add zucchini and saute for another 5 minutes.
  • 4Add the chicken. Stir a couple of minutes over medium heat.
  • 5Add all the spices except for the lemon mint. Stir to combine well.
  • 6Add cashews and stir.
  • 7Add lemon mint and drizzle with the honey. Stir just a few seconds to distribute the final two ingredients.
  • 8Place on a platter and garnish with whole mint leaves and serve with rice or couscous.

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