Honey-Nut Chicken Stir-Fry

Name: Honey-Nut Chicken Stir-Fry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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.

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.

Nutrition 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.

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