5 boneless skinless chicken breast halves cut into 1" strips
3/4 cup orange juice
1/3 cup honey
1/4 cup soy sauce
1 Tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic powder
2 Tablespoons vegetable oil
4 medium green onions, chopped
2 large carrots, sliced
1 celery stalk, sliced
1 cup cashews
6 cups brown rice, cooked
In a large bowl, combine juice, soy sauce, honey, cornstarch and seasonings.
In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke.
Stir-fry vegetables for several minutes until the onions become fragrant.
Remove veggies from skillet and heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
Now add the cooked vegetables, cashews and sauce mixture.
Continue to cook until sauce bubbles and thickens.
Serve over brown rice.