The Recipe: Orange-Cashew Chicken and Rice


1 cup         Instant Rice

1 can         Mandarin Oranges (11 oz)

1/4 cup     Chopped Cashews*

1/4 cup     Chicken Broth

2 Tbs         Soy Sauce

2 Tbs         Teriyaki Sauce

3/4 Lbs     Boneless, Skinless Chicken Breast (Cut into 1/2 inch peices

1 Tbs         Canola Oil

1/2 cup     Chopped Bok Choy*

1/4 cup     Minced Chives




Cook the rice according to package directions. Drain mandarin oranges, reserving 1/2 cup oranges, and 2 Tbs juice (save the 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, chive and reserved oranges; cook and stir for 2 minutes. Fluff the rice with a fork, and serve with the chicken

Yield: 3 servings.

*You can substitute celery for the bok choy, and almonds for cashews. Feel free to experiment!


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