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. Remove chicken and 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.
