Ingredients:
1 lb 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 tablespoons vegetable oil, divided
1 carrots, diagonally sliced
1 small onions, thinly sliced
1 medium zucchini, halved lengthwise and sliced
1 cup frozen pea pods, thawed
1/2 cup cashews ( or peanuts)
Directions:
Cut chicken into thin strips and set aside.
In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
Add all vegetables except pea pods.
Stir fry about 3 minutes, or until vegies are as done as you like.
Remove vegies and set aside.
Pour remaining oil into skillet.
Add chicken; stir fry about 3 minutes.
Return vegies to skillet; add sauce mixture, pea pods and nuts.
Cook and stir over medium high heat until sauce is thickened.
Serve over hot rice.
Servings: 4-6
Time preparation: 45 min.
Time total: 45 min.