Orange-Cashew Chicken and Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Ingredients
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1 cup instant brown rice
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1 can (11 ounces) mandarin oranges
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1/4 cup chopped cashews
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1/4 cup chicken broth
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2 tablespoons soy sauce
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2 tablespoons teriyaki sauce
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3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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1 tablespoon canola oil
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1/2 cup chopped bok choy
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1/4 cup minced chives
Directions
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1.
Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
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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.
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3.
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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