Chicken Honey Nut Stir Fry|Print

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

Cornstarch

1 tbsp.

Orange juice

3/4 cup

Light soy sauce

3 tbsp.

Honey

1 tbsp.

Minced fresh ginger root

1 tsp.

Cashews

1/4 cup

Minced green onions

1/4 cup

Chicken Honey Nut Stir Fry

Prep:

20 m

Cook:

20 m

Ready in:

40 m

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.
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.