Orange-Cashew Chicken And Rice

• 1 cup instant brown rice
• 1 can (11 ounces) 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

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

instant brown rice, mandarin oranges, cashews, chicken broth, soy sauce, teriyaki sauce, chicken breasts, canola oil, bok choy, chives

Taken from www.tasteofhome.com/recipes/orange-cashew-chicken-and-rice/ (may not work)