Honey-Nut Chicken Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch. 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 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1/4 cup coarsely chopped peanuts |
hot cooked rice, optional |
Directions:
1. 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.
2. Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired. Yield: 4 servings.
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