ORANGE-CASHEW CHICKEN & RICE

ORANGE-CASHEW CHICKEN & RICE image

Yield 3 Servings

Number Of Ingredients 10

1 cup instant brown rice
1 (11 oz.) can mandarin oranges
1/4 cup chopped cashews
1/4 cup vegetable broth
2 tbsp. soy sauce
2 tbsp. teriyaki 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

Steps:

Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1/2 cup oranges and 2 tablespoon 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.