Monday, July 20, 2009

Orange Cashew Chicken Stir Fry

1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 TBS vegetable oil
2 TBS cornstarch

1/4 tsp. ground ginger
3/4 cup orange juice

1/4 cup honey
3 TBS soy sauce

1/4 - 1/2 cup salted cashews
Hot cooked rice

1. In a large skillet or wok, stir fry chicken, carrots, and celery in oil for 8-10 minutes or until juices run clear.

2. Reduce heat.
3. Combine cornstarch, ginger, orange juice, honey, and soy sauce until blended.
4. Stir into the chicken mixture.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in cashews.

7. Serve over rice.

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