- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 carrots, peeled and sliced
- 1/2 cup chopped celery
- 2 tbsp vegetable oil
- 2 tbsp cornstarch
- 1/4 tsp ground ginger
- 3/4 cup orange juice
- 1/4 cup honey
- 3 tbsp soy sauce
- 1/2 cup salted cashews
In a large nonstick skillet over medium-high heat, stir fry chicken, carrots, and celery in oil for 8-10 minutes or until juices run clear. Reduce heat.
In a small bowl, combine the cornstarch, ginger, juice, honey, and soy sauce; mix until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until sauce has thickened. Stir in cashews. Serve immediately.
4 servings