Orange-Cashew Chicken and Rice
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Orange-Cashew Chicken and Rice
With this zesty recipe, try exchanging ingredients! What about celery instead of bok choy? Or toasted almonds instead of cashews? Each and every combination turns out great! Makes 3 servings Recipe from Taste of Home Magazine |
| 1 |
cup instant brown rice |
| 1 |
can (11 oz) mandarin oranges |
| 1/4 |
cup chopped cashews |
| 1/4 |
cup chicken broth |
| 2 |
tbsp soy sauce |
| 2 |
tbsp teriayaki sauce |
| 3/4 |
lb boneless skinless chicken breasts, cut into 1/2-inch pieces |
| 1 |
tbsp canola oil |
| 1/2 |
cup chopped bok choy |
| 1/4 |
cup minced chives |
DIRECTIONS:
| 1. | Cook rice according to package directions |
| 2. |
Meanwhile, drain the oranges, reserving 1/2 cup oranges and 2 tbsp juice |
| (save the remainder for another use) |
|
| 3. |
In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce, and reserved |
| juice; set aside |
|
| 4. |
In a large wok or skillet, stir-fry chicken in oil until no longer pink |
| 5. | Add cashew mixture and cook 1 minute longer |
| 6. | Add the bok choy, chives, and reserved oranges |
| 7. | Cook and stir for 2 minutes |
| 8. |
Fluff rice with a fork and serve with the chicken mixture |