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Orange-Cashew Chicken and Rice

I like to experiment with different ingredients when I make this popular dish. Try celery instead of bok choy or toasted almonds instead of cashews. Each and every combination turns out great! —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 1 cup instant brown rice
  • 1 can (11 ounces) mandarin oranges
  • 1/4 cup chopped cashews
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1/2 cup chopped bok choy
  • 1/4 cup minced chives

Directions

  • Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
  • In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes.
  • Fluff rice with a fork; serve with chicken mixture.
Nutrition Facts
1 each: 389 calories, 14g fat (2g saturated fat), 63mg cholesterol, 1249mg sodium, 35g carbohydrate (9g sugars, 2g fiber), 30g protein.

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