Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 3/4 cup orange juice

  3. 1/4 cup honey

  4. 3 tablespoons reduced-sodium soy sauce

  5. 1/4 teaspoon ground ginger

  6. 2 cups sliced celery

  7. 1 1/2 cups sliced carrots

  8. 4 teaspoons canola oil, divided

  9. 1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips

  10. 1/4 cup coarsely chopped peanuts Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.


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