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Orange-Cashew Chicken and Rice

Name: Orange-Cashew Chicken and Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

3 reviews

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

3 servings

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

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

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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.

Nutrition Facts

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

Orange-Cashew Chicken and Rice

Total Time

Makes

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Ingredients

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