---------- Recipe via Meal-Master (tm) v8.02
       Title: Orange Chicken Stir-Fry
  Categories: Main dish, Stir-fry, Poultry
       Yield: 6 servings
     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
   Source: Rice & Chicken - New Ideas for Old Favorites
   Reprinted with permission from The USA Rice Council
   Electronic format courtesy of Karen Mintzias