Honey Nut Pork or Chicken Stir-Fry

Total Time
25mins
Prep
10 mins
Cook
15 mins

Entered for safe-keeping. From "Favorite Brand Name Best Loved Chinese Recipes and More", originated from National Honey Board. U.S. family-style recipe.

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Ingredients

Nutrition

Directions

  1. Cut pork into thin strips; set aside.
  2. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well.
  3. Heat 1 tablespoon oil in large skillet over medium-high heat.
  4. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside.
  5. Add remaining 1 tablespoon vegetable oil into skillet.
  6. Add meat; stir-fry about 3 minutes.
  7. Return vegetables to skillet; add sauce mixture and nuts.
  8. Cook and stir over medium-high heat until sauce comes to a boil and thickens.
  9. Serve over rice.
Most Helpful

5 5

I added onions to the recipe and reduced the honey to 1/4 cup. Hubby would have liked waterchestnuts too but we didnt have any. In retrospect I wish I had added garlic too.

4 5

A good basic quick simple stir fry. I used chicken and for dietary reasons only used 1/2 cup orange juice and 1 1/2 tablespoons honey and used 2 mediums carrots juliened, snow peas and baby bok choy (shredded leaves which I added at the last minute and juliened the stems which I added after the carrots and snow peas had cooked for a minute or two) and I roasted my cashews in a dry pan which I added just before serving to keep maximum crunch. I would have liked the taste of the ginger to come out more and would consider stir frying some fresh ginger with the vegetables to enhance the flavour but we did enjoy that slight sweetness from the honey and orange juice curbed by the saltiness from the soy. Thank you KateL

5 5

Delicious-love the hint of orange in this! Beautiful, easy, and uses ingredients I always have on hand which I appreciate tremendously! The only thing maybe I would change is to reduce the honey to 1/4 cup. Made as part of Top Favorites of 2008 game for her MCTP (Most Completed Tag Player) win. Thanks for posting a keeper, KateL.