Guest Post! Orange Cashew Chicken Stirfry

This recipe comes my friend and Pastor's wife, Lael. From her I have learned that you can change your husband's mind about how food is cooked. From her you can learn that there is more to cooking than sodium-filled cream soups. Although, I do love a good creamy, cheesy, chicken casserole that feeds a crowd! Enjoy her healthier take on this Asian recipe. She even includes the calorie count! Perhaps you should pair this with the caramel macchiato cheesecake. Not because the flavors go so well together, but because one low-fat recipe and one high-fat recipe cancel each other out, right??
*For those who have never heard of it, bok choy can be found at HyVee.

Orange Cashew Chicken Stirfry

Ingredients:
1 cup instant brown rice (she uses regular white 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 (if you haven't used this vegetable before, slice both the stem and the leafy part of the vegetable and toss it all in--really good and really good for you!)
1/4 cup minced chives

Directions: 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. Don't overcook or the cashews will get soggy!
Yield: 3 servings.



Nutrition Facts: 2/3 cup chicken mixture with 2/3 cup rice equals 389 calories