| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Stir-fry, Poultry | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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