recipelink.com Chat Room Recipe Swap – 2000-12-09
From: recipelink.com

Orange Chicken Stir Fry
Source: The USA Rice Council
Serving Size : 6

1/2 cup orange juice
2 tbsp sesame oil -- divided
2 tbsp soy sauce
1 tbsp dry sherry
2 tsp grated fresh ginger
1 tsp grated orange peel
1 garlic clove, minced
1 1/2 lb chicken breast (boneless, skinless), cut into strips
3 cup mixed fresh vegetables such as green bell pepper, red bell pepper, snow peas, carrots, green onions, mushrooms, and/or onions
1 tbsp cornstarch
1/2 cup unsalted cashew bits -or- cashew halves
3 cups 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.