Honey-Nut Chicken Stir-Fry Recipe

3.5 1 3
Honey-Nut Chicken Stir-Fry Recipe
Honey-Nut Chicken Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Honey-Nut Chicken Stir-Fry Recipe

Read Reviews
3.5 1 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Honey-Nut Chicken Stir-Fry in Light & Tasty December/January 2003, p23

Nutritional Facts

1 cup: 348 calories, 11g fat (1g saturated fat), 66mg cholesterol, 636mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 30g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Honey-Nut Chicken Stir-Fry in Light & Tasty December/January 2003, p23

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BakinGymnast User ID: 5767825 36828
Reviewed Jun. 3, 2011

"This recipe was kind of lacking in flavor, and there was too much celery in it."

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