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
  
  Source: Rice & chicken - New Ideas for Old Favorites
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias