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| 1/2 Tasse | orange juice |
| 2 Esslöffel | sesame oil divided |
| 2 Esslöffel | soy sauce |
| 1 Esslöffel | sherry dry |
| 2 Teelöffel | ginger fresh, grated |
| 1 Teelöffel | orange peel grated |
| 1 | cloves garlic minced |
| 1 1/2 x ca. 450 g | Chicken breast (boneless, skinless) cut into strips |
| 3 Tasse | Mixed fresh vegetables such as green bell pepper, red bell pepper, snow peas carrots, green onions, mushrooms, and/or onions |
| 1 Esslöffel | cornstarch |
| 1/2 Tasse | Unsalted cashew bits Or- cashew halves |
| 3 Tasse | cooked rice hot |
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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
Reprinted with permission from The Usa Rice Council Electronic format courtesy of Karen Mintzias
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