1 T. cornstarch

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ground ginger (or equivilant of fresh ginger)

2 c. celery, sliced

1 1/2 c. carrots, sliced

4 t. canola oil

1 lb. boneless chicken breast, cut into 1/2″ chunks or strips

1/4 c. peanuts, chopped

In a small bowl, combine the first 5 ingredients until smooth. Set aside.  In a skillet or wok, stirfry celery and carrots in 2 t. oil until tender. Remove and keep warm. Stirfry chicken in remaining oil until thoroughly cooked. Return vegetables to the pan. Stir orange juice mixture and add to pan. Bring to a boil and cook for 2 minutes or until thickened. Stir often. Sprinkle with nuts and serve over cooked rice. Makes 4 servings.

Tags: chicken