Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Orange juice 3 c Mixed fresh vegetables
2 tb Sesame oil; divided - such as green bell pepper,
2 tb Soy sauce - red bell pepper, snow peas
1 tb Dry sherry - carrots, green onions,
2 ts Grated fresh ginger - mushrooms, and/or onions
1 ts Grated orange peel 1 tb Cornstarch
1 Garlic clove; minced 1/2 c Unsalted cashew bits
1 1/2 lb Chicken breast -OR- cashew halves
-- (boneless, skinless) 3 c Hot cooked rice
-- cut into strips

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

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