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Orange-Cashew Chicken and Rice Recipe

Photo by: Taste of Home Orange-Cashew Chicken and Rice Recipe

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“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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