Chicken Honey
Nut Stir-Fry

4 servings

• 1 pound skinless boneless chicken breasts
• 3/4 cup orange juice
• 1/3 cup honey
• 3 Tablespoons soy sauce
• 1 Tablespoon cornstarch
• 1/4 teaspoon ground ginger
• 2 teaspoons vegetable oil, divided
• 2 large carrots, sliced (3mm slicer)
• 2 stalks celery, sliced (3mm slicer)
• 1/2 cup cashews, (cooked)
• 2 cups cooked rice, Basmati

Cut chicken into thin strips and set aside. In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well and set aside.

Spray non-stick Wok with vegetable oil and heat 1 tsp oil over med-high heat. Add carrots and celery; stir-fry 4 minutes. Remove vegetables and set aside.

Pour remaining 1 tsp oil into wok. Add chicken; stir-fry about 3 minutes.

Return vegetables to wok with chicken; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce is thickened. Serve over hot rice.

Bon appetit!