Orange-Cashew Chicken and Rice

prepared rice
1- 11 ounce can mandarin oranges
1/4 cup chopped cashews
1/4 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
3/4 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces
1 Tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives

Drain oranges, reserving 1/2 cup oranges and 2 Tablespoons juices.

In a small bowl, combine the cashews, broth, soy, teriyaki, and reserved juice; set aside.  In a large wok, stir-fry chicken in oil until no longer pink.  Add cashew mixture; cook 1 minutes longer.  Add bok choy, chives, and reserved oranges; cook and stir 2 minutes.

Fluff rice with fork; serve with chicken mixture.

Yield: 3 servings