1Cook rice in water as directed on package.
2Meanwhile, spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, salt and pepper; cook and stir 3 to 4 minutes or until chicken is no longer pink.
3In small bowl, combine orange juice, honey, cornstarch and orange peel; blend well. Add peas and orange juice mixture to chicken in skillet; cook and stir until mixture thickens and peas are hot. Stir in cashews. Serve over rice.