Orange Cashew Chicken

This is a very yummy change-of-pace stir fry. It is SUPER fast, and the sweet citrus sauce is really different!

1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 medium carrots, sliced
1/2 cup chopped celery
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup orange juice
1/4 cup honey
3 tablespoons soy sauce
1/4 to 1/2 cup salted cashews
Hot cooked rice

In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear. Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews and serve over rice.

Yield: 4 servings

Source: Quick Cooking Magazine