Orange-Cashew Chicken & Rice

So fast and tasty. It's worth remembering to buy the cashews next time you're at the store.

Prep/Total time: 30 min

1 cup cooked rice
1 can (11 oz) mandarin oranges
1/4 cup chopped cashews (I didn't chop them and it was fine)
1/4 cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. teriyaki sauce
3/4 lb. boneless, skinless chicken breast cut into 1/2 in. pieces
1 Tbsp. canola oil (I skipped this)
1/2 cup chopped bok choy (didn't kow what it was so skipped it)
1/4 cup minced chives (didn't have any so...skipped)

Cook rice according to package directions. Meanwhile, drain the oranges reserving 2 Tbsp. juice. 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. (At this point I wanted the sauce a little thicker to pour over rice so I thickened it with corn starch and water.) Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes.

Fluff rice with a fork; serve with chicken mixture.

Ramen Asian Salad

1 pack cabbage coleslaw mix OR broccoli slaw mix ( I used the cabbage)
1 bunch of Green Onion
1/2 Cup of Sesame seeds OR sunflower seeds
1 pack of slivered almonds ( 1/2 cup)
1 or 2 packages of Ramen noodles
Optional - 1 grilled chicken breast, cut up


Directions:
Chop up the Green Onions and mix with the coleslaw. Put a small amount of butter in a pan and fry the sesame seeds. Set aside and then brown the 1/2 Cup of slivered almonds. Break up the ramon noodles and brown them. Let the the sesame seeds, slivered almonds and noodles cool off and toss in the salad. (Or just skip the toasting and toss them in the salad)

Dressing:
1/3 Cup Vinegar
1/4 Cup sugar (granulated or brown)
1/4 Cup oil
2 Tablespoons of Soy Sauce OR flavoring packet from the Ramen

Mix till sugar is dissolved When ready to serve, pour dressing over salad and mix all together.