Photo: Oxmoor House
6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)

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.

How to Make It

Step 1

Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.

Step 2

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.

Step 3

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.

Chef's Notes

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Ratings & Reviews

cookfromsocal's Review

November 15, 2011
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.

Brown5's Review

April 29, 2011
Pretty Bland - needs some heat

tonymain3's Review

April 07, 2011
one dam good rec and more, serve with mash potaoes