Orange-Cashew Chicken and Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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! 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 |
Directions:
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.
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