Honey-Nut Chicken Stir-Fry Recipe

Honey-Nut Chicken Stir-Fry Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Honey-Nut Chicken Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Honey-Nut Chicken Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

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

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.
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.

Nutritional Analysis: One serving (1 cup chicken mixture, calculated without rice) equals 348 calories, 11 g fat (1 g saturated fat), 66 mg cholesterol, 636 mg sodium, 34 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.

Originally published as Honey-Nut Chicken Stir-Fry in Light & Tasty December/January 2003, p23