Ingredients
- 1 garlic clove
- 3 c mixed vegetables such as green bell pepper (fresh)
- 1 1/2 lb chicken breast
- 3 c rice (hot cooked)
- 1/2 c orange juice
- 1/2 c cashew bits (unsalted)
- 2 tb soy sauce
- 2 tb sesame oil
- 1 tb dry sherry
- 2 ts ginger (grated fresh)
- 1 tb cornstarch
- 1 ts orange peel (grated)
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
