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Orange chicken stir-fry

Yield: 6 Servings

Ingredients:

• 1/2 c Orange juice
• 2 tb Sesame oil; divided
• 2 tb Soy sauce
• 1 tb Dry sherry
• 2 ts Grated fresh ginger
• 1 ts Grated orange peel
• 1 Garlic clove; minced
• 1 1/2 lb Chicken breast -- (boneless skinless) -- cut into strips
• 3 c Mixed fresh vegetables

Instructions:

- such as green bell pepper - red bell pepper snow peas - carrots green onions - mushrooms and/or onions 1 tb Cornstarch 1/2 c Unsalted cashew bits -OR- cashew halves 3 c Hot cooked rice Combine orange juice 1 tablespoon soy sauce sherry ginger orange peel and garlic in large glass bowl. Add chicken marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews cook 1 minute more. Serve over hot rice. Each serving provides: * 590 calories * 48 g. protein * 20 g. fat * 4 g. saturated fat * 53 g. carbohydrate * 4 g. dietary fiber * 109 mg. cholesterol * 822 mg. sodium Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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