Recipe - Orange Chicken Stir-Fry

One half cup Orange juice
2 tablespoon Sesame oil; divided
2 tablespoon Soy sauce
1 tablespoon Dry sherry
2 teaspoon Grated fresh ginger
1 teaspoon Grated orange peel
1 Garlic clove; minced
1 One half pound Chicken breast
(boneless, skinless)
cut into strips
3 cup Mixed fresh vegetables
such as green bell pepper,
red bell pepper, snow peas
carrots, green onions,
mushrooms, and/or onions
1 tablespoon Cornstarch
One half cup Unsalted cashew bits
OR cashew halves
3 cup 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 mediumhigh heat. Add chicken; stirfry 3
minutes or until chicken is light brown. Add vegetables; stirfry 35
minutes or until vegetables are crisptender. 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip