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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings


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

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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.

  • BettyBoop67
    Oct 2, 2012

    No comment left

  • websteryboy
    Jun 23, 2012

    No comment left

  • lauramweaver
    Nov 17, 2011

    No comment left

  • 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.

  • bethwilson
    Jan 6, 2010

    No comment left

  • ammertz
    Jan 5, 2010

    No comment left

  • flattop45
    Dec 21, 2009

    No comment left