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.
Cuisine: Asian Dinners, Asian Recipes
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

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

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.

Originally published as Orange-Cashew Chicken and Rice in Taste of Home October/November 2009

Reviews

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Average Rating:

JLinnGS

Mar 6, 2017

I was disappointed with this dish. It seemed to lack flavor, rather bland. Thank goodness for the cashews. I will not be making this again.
TeresaWitt

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.
lbaudler

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!
foodfave

Apr 19, 2010

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