Ingredients:
1 lb boneless skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4-1/2 salted cashews
hot cooked rice
Directions:
In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
Reduce heat.
In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
Stir into chicken mixture.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Stir in cashews.
Serve over hot rice.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.