Orange-Cashew Chicken and Rice Recipe

By Spookie

“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

Details

Servings 3
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 3 servings.