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Honey-Nut Chicken Stir-Fry

Honey-Nut Chicken Stir-Fry
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.
4 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Honey-Nut Chicken Stir-Fry (continued)

Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013