Cashew Chicken Skewers with Orange-Ginger Sauce

Enjoy the light and zingy taste of orange and ginger as you dip these tasty Asian chicken skewers.
Dish type


  • 2 cups salted cashews (about 1 pound)
  • 1 1/2 cups all-purpose fl our
  • 1/2 teaspoon cayenne pepper
  • 3 large eggs
  • 2 cups panko breadcrumbs
  • Nonstick cooking spray
  • 1 3/4 pounds chicken breast tenderloins
  • 44 (8-inch) bamboo or wooden skewers
  • 1 cup orange marmalade
  • 1 cup refrigerated orange juice
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons fresh lemon juice


Prep Time
20 minutes
Cook Time
12 minutes
  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 fl our and ¼ 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 fl our 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, purée marmalade, orange juice, ginger, lemon juice and remaining ¼ teaspoon cayenne pepper in blender until smooth. Serve sauce with chicken skewers.