Ingredients

1/2 C. 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 C. mixed fresh vegetables (such as green bell pepper, red bell pepper, snow peas
carrots, green onions, mushrooms, and onions)
1 Tbsp. cornstarch
1/2 C. unsalted cashew bits or cashew halves
3 C. hot cooked rice

Cooking Instructions

Combine orange juice, 1 Tbls. soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator for 1 hour. Drain chicken; reserve marinade. Heat remaining 1 Tbls. oil in large skillet or wok over medium-high heat. Add chicken; stir-fry for 3 minutes or until chicken is light brown. Add vegetables; stir-fry for 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 for 1 minute more. Serve over hot rice.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)