Servings: 6
Peanut oil
2 tsp.
Celery, chopped
2 stalks
Carrots, peeled and diagonally sliced
Skinless, boneless chicken breast halves, cut into strips
1 1/2 pounds
1 tbsp.
Orange juice
 3/4 cup
Light soy sauce
3 tbsp.
 1 tbsp.
Minced fresh ginger root
1 tsp.
1/4 cup
Minced green onions
1/4 cup
Chicken Honey Nut Stir Fry
20 m
20 m
Ready in:
40 m
  1. Heat 1 teaspoon of the oil in a wok over high heat until shimmering. Add the carrots and celery and stir-fry for 3 minutes. Add another 1 teaspoon oil, then add the chicken. Stir-fry for 5 more minutes.
  2. In a bowl, mix the cornstarch with the orange juice until the cornstarch is dissolved. Add the soy sauce, honey and ginger and mix. Pour this sauce into the wok and cook over medium heat until thickened. Sprinkle with the cashews and green onions. Serve with jasmine rice or noodles.