Title: Orange Chicken Stir-Fry
Categories: Entree Stirfry Poultry
Yield: 6 Servings

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
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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