Orange-Cashew Chicken and Rice

Ingredients

• 1 cup instant brown rice
• 1 can (11 ounce) mandarin oranges
• 1/4 cup chopped cashews
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 3/4 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 tablespoon canola oil
• 1/2 cup chopped bok choy
• 1/4 cup minced chives

Directions

• Step 1
  Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
• Step 2
  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 bok choy, chives and reserved oranges; cook and stir for 2 minutes.
• Step 3
  Fluff rice with a fork; serve with chicken mixture.

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