- 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 slicer)
- 2 stalks celery, sliced (3mm slicer)
- 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.
Amount Per Serving:
Calories 472 - Calories from Fat 119
Percent Total Calories From: Fat 25%, Protein 25%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 97mg, Sodium 863mg, Total Carbohydrate 59g, Dietary Fiber 1g, Protein 30g, Vitamin A 12737 units, Vitamin C 21 units, Calcium 0 units, Iron 4 units