Monday, June 10, 2013

Orange Cashew Chicken & Rice

Orange Cashew Chicken And Rice
6 Servings

2 cups instant brown rice
2 cans (11 oz) mandarin oranges
½ cup chopped cashews
½ cup chicken broth
4 tbsp. soy sauce
4 tbsp. teriyaki sauce
1 ½ lbs boneless skinless chicken breasts cut into ½ inch pieces
2 tbsp canola oil
1 cup chopped bok choy
½ cup minced chives

Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1 cup oranges and 4 tbsp juice.


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.

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