Ingredients
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3/4 cup orange juice
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1/3 cup honey
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3 tablespoons soy sauce
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1 tablespoon cornstarch
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1/4 teaspoon ground ginger
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2 tablespoons vegetable oil, divided
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1 small onion, thinly sliced
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1 medium zucchini, halved lengthwise and sliced
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1 cup frozen pea pods, thawed
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1/2 cup cashews (or peanuts)
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1 carrot, diagonally sliced
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1 lb boneless chicken breast
Instructions
- Cut chicken into thin strips and set aside.
- In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
- Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
- Add all vegetables except pea pods.
- Stir fry about 3 minutes, or until vegies are as done as you like.
- Remove vegies and set aside.
- Pour remaining oil into skillet.
- Add chicken; stir fry about 3 minutes.
- Return vegies to skillet; add sauce mixture, pea pods and nuts.
- Cook and stir over medium high heat until sauce is thickened.
- Serve over hot rice.