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Orange-Cashew Chicken and Rice

 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
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Orange-Cashew Chicken and Rice (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer