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Orange-Cashew Chicken and Rice Recipe

Orange-Cashew Chicken and Rice Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Orange-Cashew Chicken and Rice

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JLinnGS User ID: 4301775 263146
Reviewed 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 User ID: 4117537 186585
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."

lbaudler User ID: 3041986 184247
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!"

foodfave User ID: 2810972 103274
Reviewed Apr. 19, 2010

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

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