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

Orange-Cashew Chicken and Rice Recipe

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

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.

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

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.

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)
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MY REVIEW
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
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
Reviewed Apr. 19, 2010

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

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