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
– 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