Orange-Cashew Chicken and Rice Recipe

Orange-Cashew Chicken and Rice RecipePhoto by: Taste of Home Orange-Cashew Chicken and Rice Recipe Rating 5

“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

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Orange-Cashew Chicken and Rice Recipe
  • Prep/Total Time: 30 min.
  • Yield: 3 Servings
15 15 30

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. Yield: 3 servings.

Nutritional Facts 2/3 cup chicken mixture with 2/3 cup rice equals 389 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 1,249 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Orange-Cashew Chicken and Rice in Taste of Home October/November 2009, p63

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Orange-Cashew Chicken and Rice (2)

Orange-Cashew Chicken and Rice Recipe

Orange-Cashew Chicken and Rice

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Aug. 11, 2011 by lbaudler

We don't care for bok choy so I use celery. Also I double the sauce. Great use for leftover rotiss. chicken. Excellent leftovers; we make this alot!


Reviewed on Apr. 19, 2010 by foodfave

We have made this recipe several times and love it! Light and refreshing.

 
 
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