The Recipe: Orange-Cashew Chicken and Rice

Ingredients

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

 

 

Directions

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: