 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This delicious stir-fry is quick to fix yet tasty enough for company, says Andrea Bolden of Unionville, Tennessee. The tender chicken, crunchy cashews and sweet citrus sauce are always a hit. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 medium carrots, sliced |
1/2 cup chopped celery |
2 tablespoons canola 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 |
Directions:
1. In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat.
2. In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 4 servings.
|
|