Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  2. 2 medium carrots, sliced

  3. 1/2 cup chopped celery

  4. 2 tablespoons canola oil

  5. 2 tablespoons cornstarch

  6. 1/4 teaspoon ground ginger

  7. 3/4 cup orange juice

  8. 1/4 cup honey

  9. 3 tablespoons soy sauce

  10. 1/4 to 1/2 cup salted cashews Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat. In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 4 servings.


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