Orange Chicken Stir-Fry

    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

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
Yield: 6 Servings