Post by chief_cook2 on Jan 22, 2007 11:41:29 GMT -6
For a tangy, tasty dinner in a snap, try this chicken stir-fry. If you like, you can substitute peanuts for the cashews or even leave out the nuts entirely.
1 pound skinless, boneless chicken breast 3/4 cup orange juice 1/3 cup honey 3 tablespoons soy sauce 1 tablespoon cornstarch 1/4 teaspoon ground ginger 2 tablespoons vegetable oil, divided 2 large carrots, sliced diagonally 2 ribs celery, sliced diagonally 1/2 cup unsalted cashews
Cooked rice for serving
Cut the chicken into thin strips; set aside. Combine the orange juice, honey, soy sauce, cornstarch and ginger in a small bowl; mix well. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and celery; stir-fry for about 3 minutes. Remove the vegetables; set aside. Pour the remaining 1 tablespoon of oil into the skillet. Add the meat; stir-fry for about 3 minutes. Return the vegetables to the skillet; add the sauce mixture and nuts. Cook, stirring, over medium-high heat, until the sauce comes to a boil and thickens. Serve with rice.
Source: National Honey Board
Servings: 4