| 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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