Saturday, November 7, 2009


~ Taste of Home magazine - October/November 2009

2 c. instant brown rice
2 11 oz. cans mandarin oranges
1/2 c. chopped cashews
1/2 c. chicken broth
1/4 c. soy sauce
1/4 c. teriyaki sauce
1 1/2 lb. chicken breasts, cut into 1/2-inch pieces
2 T. canola oil
1 c. chopped bok choy
1/2 c. minced chives

Cook rice according to package directions. Meanwhile, drain oranges, reserving one cup oranges and 1/4 cup juice. Save remaining oranges and juice 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 and cook one minute longer. Add the bok choy, chives and reserved oranges, then cooking, stirring often, another two minutes.

Fluff rice with a fork; serve with chicken mixture.

Makes about four cups of meat mixture.

Notes: This is even better with some ginger added to it. We never buy instant rice, so we just serve this with regular brown rice. If you're not sure what to do with all the unused bok choy remaining on the head you bought for this recipe, whip up a batch of bok choy with garlic & ginger to serve as a side dish to round out your meal.

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