This was very good. Lots of flavor and very easy to put together. I used white rice as that is what I had. Next time will add more cashews. A definite repeat.
At last–a stir-fry recipe that’s not loaded with MSG and other high-sodium ingredients. The vibrant flavor in this chicken dish comes from mandarin oranges, green onions, low-sodium soy sauce and fresh ginger. See our collection of Low-Sodium Recipes for more ways to reduce sodium in your diet.
More From Oxmoor House
- Calories: 311
- Calories from fat: 0.0%
- Fat: 5.3g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 22.4g
- Carbohydrate: 42.8g
- Fiber: 1.3g
- Cholesterol: 44mg
- Iron: 0.0mg
- Sodium: 275mg
- Calcium: 0.0mg
- 1 pound skinless, boneless chicken breasts, cut into strips
- 1/4 cup orange juice
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 1 teaspoon vegetable oil
- 1/4 cup chopped cashews
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chopped green bell pepper (about 1 large)
- 1/2 cup chopped green onions (about 2)
- 1 tablespoon minced fresh ginger
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- 3 cups hot cooked brown rice
- Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
- Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from pan; set aside. Add chicken mixture to pan. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
- Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
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