Ingredients

Instructions

  1. In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or til joices run clear.
  2. Reduce heat.
  3. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until well-blended.
  4. Stir into chicken mixture.
  5. Bring to a boil; cook and stir for 2 minutes, or until thickened.
  6. Stir in cashews.
  7. Serve over hot rice.