Orange Cashew Chicken

orange cashew chickenIngredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 medium carrots, thinly sliced
1/2 cup chopped celery
1-2 tablespoons vegetable or canola oil
1 tablespoon 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
1. If non-instant rice is being used, begin cooking it before starting the chicken.
2. In a large skillet stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices in chicken run clear and vegetables are tender. Reduce heat.
3. In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended.
4. Add the sauce to the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews.
5. Serve over rice.
Yield: 4 servings
Orange Cashew Chicken recipe from Taste of Home’s Quick Cooking Magazine and photo by Lois Linke. 


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