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Makes 6 servings



Combine orange juice, 1 tablespoon oil, soy sauce, garlic, 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 browned. Add vegetables; stir-fry 3 to 5 minutes or until vegetables are crisp-tender. Combine cornstarch and marinade; add to skillet and stir until sauce boils and thickens. Stir in cashews; cook 1 minute more. Serve over hot rice.