Portion Size: 1 1/2 cups over ½ cup rice

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless skinless chicken breasts.	Trim all visible fat. Cut into thin strips
1 cup orange juice
½ cup marmalade
¼ cup lite soy sauce
1 teaspoon ground ginger
2 Tablespoons cornstarch
1 Tablespoon oil
4 cups fresh or frozen pea pods
4 cups fresh or frozen assorted peaches, papaya, nectarines, cubed into bite size pieces	Wash, trim and cube
½ cup unsalted cashews or peanuts, crushed
4 cups hot cooked rice	May use brown or white

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Partially freeze meat. Thinly slice across the grain into thin bite size strips.
2	In a small bowl combine, orange juice, marmalade, soy sauce, cornstarch, and ginger.
3	Heat large skillet over high heat.
4	Add cooking oil.
5	Add half the chicken and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining chicken.	Cook until internal temperature reaches 165 °F for 15 seconds for chicken.
6	Return all meat to skillet.
7	Push from the center of the skillet.
8	Stir sauce and pour into center of skillet.
9	Cook and stir till thickened and bubbly.
10	Serve on top rice.  Top with nuts.