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Cook rice according to package directions. Meanwhile, drain the oranges, reserving 1/2 c. oranges and 2 Tbsp. juice (save remainder for another use.)
In a small bowl, combine the cashews, broth, soy 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 bok choy, chives and reserved oranges cook and stir for 2 minutes.
Fluff rice with fork; serve with chicken mixture.
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