Cook rice according to package directions. meanwhile, drain the oranges, reserving 1/2 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 served oranges, cook and stir for 2 minutes.
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|Serving Size: 1 recipe (961g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 466 (35%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 0mg||0 %|
|Sodium 2553.7mg||88 %|
|Potassium 1117.8mg||29 %|
|Total Carbohydrate 184.6g||54 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 175.7g|
|Protein 31.2g||45 %|
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Calories per serving: 1322
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