Chicken-Nut Stir Fry
- 1 lb. boneless chicken breast
- 3/4 C. orange juice
- 1/3 C. honey
- 3 Tbs. soy sauce
- 1 Tbs. cornstarch
- 1/4 tsp. ground ginger
- 2 Tbs. vegetable oil
- 2 large carrots, sliced diagonally
- 2 stalks celery, sliced diagonally
- 1/2 C. cashews or peanuts
- Hot cooked rice
Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl; mix well. Heat 1 Tbs. oil in a large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside.
Pour remaining 1 Tbs. oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice.
Yield: 4-6 servings