Chicken Honey Nut Stir-Fry
rec.food.recipes/linda/tennessee/2001
4 servings

1 pound skinless 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 teaspoons vegetable oil, divided
2 large carrots, sliced (3mm slices)
2 stalks celery, sliced (3mm slices)
1/2 cup cashews, (cooked)
2 cups cooked rice, Basmati

Cut chicken into thin strips and set aside. In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well and set aside. Spray non-stick Wok with vegetable oil and heat 1 tsp oil over med-high heat. Add carrots and celery; stir-fry 4 minutes. Remove vegetables and set aside. Pour remaining 1 tsp oil into wok. Add chicken; stir-fry about 3 minutes. Return vegetables to wok with chicken; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce is thickened. Serve over hot rice.