Orange-Cashew Chicken and Rice

1 cup instant brown rice
1 can (11 ounce) mandarin oranges
¼ cup chopped cashews
¼ cup chicken broth
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
¾ pound boneless skinless chicken breasts, cut into ½ inch pieces
1 tablespoon canola oil
½ cup chopped bok choy
¼ cup minced chives

Cook rice according to package directions. Meanwhile, drain the oranges, resercing 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).

In a small bowl, combine the cahsews, broth, soy sauce, teriyaki sauce and reserced 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 bok choy, chives and reserved oranges; cook and stir for 2 minutes.

Fluff rice with a fork; serve with chicken mixture.

Serves: 3