Ingredients
1 cup instant brown rice1 can (11 ounces) mandarin oranges1/4 cup chopped cashews1/4 cup chicken broth2 tablespoons soy sauce2 tablespoons teriyaki sauce3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 tablespoon canola oil1/2 cup chopped bok choy1/4 cup minced chives
Preparation
Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save 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, chives and reserved oranges; cook and stir for 2 minutes.
Fluff rice with a fork; serve with chicken mixture.
