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.Nuts are high in fat, but those fats are usually heart-healthy unsaturated fats. Cashews have less fat than other nuts, and 75% of that fat is unsaturated. Try to get mandarin oranges canned with water to cut out extra sugar.

Also appeared in: Oxmoor House, March, 2016


Credit: Oxmoor House

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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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Nutrition Facts

311 calories; fat 5.3g; saturated fat 0.9g; protein 22.4g; carbohydrates 42.8g; fiber 1.3g; cholesterol 44mg; sodium 275mg.