Orange chicken stir-fry

Yield: 6 servings

Measure Ingredient
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
1 tablespoon Cornstarch
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

Similar recipes