Honey-Nut Chicken Stir-Fry
1 tbs. cornstarch
¾ cup orange juice
¼ cup honey
3 tbs. red. sodium soy sauce
¼ tsp. ground ginger
2 cups sliced celery
1-½ cups sliced carrots
4 tsp. olive oil
1 lb. boneless skinless chicken breasts, cut into ½ strips.
¼ cup coarsely chopped peanuts
Whole grain brown rice.
1. Prepare rice.
2. In a small bowl, combine the first five ingredients until smooth. Set aside.
3. In a wok or skillet, stir-fry celery and carrots in 2 tsp. oil until crisp tender. Remove and keep warm.
4. Stir fry chicken until no longer pink.
5. Return veggies to pan, stir in OJ mixture and add to the pan. Bring to a boil.
6. Cook and stir 2 min. until thickened. Sprinkle with nuts. Serve over rice.
