NEXT RECIPE >

Orange-Cashew Chicken and Rice Recipe
Orange-Cashew Chicken and Rice Recipe photo by Taste of Home
Next Recipe

Orange-Cashew Chicken and Rice Recipe

Read Reviews
4.5 3 9
Publisher Photo
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
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

Nutritional Facts

1 each: 389 calories, 14g fat (2g saturated fat), 63mg cholesterol, 1249mg sodium, 35g carbohydrate (9g sugars, 2g fiber), 30g protein.

Directions

  1. Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
  2. 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.
  3. Fluff rice with a fork; serve with chicken mixture. Yield: 3 servings.
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


Reviews for Orange-Cashew Chicken and Rice

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
TeresaWitt User ID: 4117537 186585
Reviewed Jan. 2, 2013

"Very quick and easy to make. It was a bit salty, so I will likely cut the soy sauce in half next time."

MY REVIEW
lbaudler User ID: 3041986 184247
Reviewed Aug. 11, 2011

"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!"

MY REVIEW
foodfave User ID: 2810972 103274
Reviewed Apr. 19, 2010

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

Loading Image