Yield: 6 servings
|½ cup||Orange juice|
|2 tablespoons||Sesame oil; divided|
|2 tablespoons||Soy sauce|
|1 tablespoon||Dry sherry|
|2 teaspoons||Grated fresh ginger|
|1 teaspoon||Grated orange peel|
|1||Garlic clove; minced|
|1½ pounds||Chicken breast (boneless, skinless) cut into strips|
|3 cups||Mixed fresh vegetables such as green bell pepper, red bell pepper, snow peas carrots, green onions, mushrooms, and/or onions|
|½ cup||Unsalted cashew bits OR- cashew halves|
|3 cups||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