Honey-Nut Chicken Stir-Fry
- Reviews 2
Ready In: 25 mins
Serves: 4
Ingredients
- 1 tablespoon cornstarch
- 3⁄4 cup orange juice
- 1⁄4 cup honey
- 3 tablespoons reduced sodium soy sauce
- 1⁄4 teaspoon ground ginger
- 2 cups sliced celery
- 1 1⁄2 cups sliced carrots
- 4 teaspoons canola oil, divided
- 1 lb chicken breast, cut in 1/2-inch strips (boneless and skinless)
- 1⁄4 cup coarsely chopped peanuts
- hot cooked rice
Directions
- In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.
- Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.
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