Yield: Makes 6 servings.

1/2 cup orange juice
2 tablespoons sesame oil, divided
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons grated fresh ginger
1 teaspoon grated orange peel
1 clove garlic, minced
1 1/2 pounds boneless, skinless chicken breast, cut into strips
3 cups mixed fresh vegetables, such as green bell pepper, red bell pepper, snow peas, carrots, green onions, mushrooms and/or onions
1 tablespoon cornstarch
1/2 cup unsalted cashew bits or halves
3 cups hot cooked rice

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.