Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Stir chopped cashews and sliced green onions into hot rice for a speedy side dish.

Robyn Webb
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
4 servings (serving size: 3 ounces chicken and 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt and pepper. Heat butter and oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned.

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  • Combine orange marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add marmalade mixture to pan; cover and simmer 6 minutes or until the sauce is slightly thick, stirring once.

Nutrition Facts

364 calories; calories from fat 18%; fat 7.4g; saturated fat 2.7g; mono fat 3g; poly fat 0.8g; protein 39.9g; carbohydrates 34.5g; fiber 1.3g; cholesterol 106mg; iron 1.5mg; sodium 599mg; calcium 44mg.
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