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Recipes // Main Dish Beef and Pork // Chicken Honey Nut Stir-Fry

Chicken Honey Nut Stir-Fry

Chef Charles Mattocks Makes A Simple Stir Fry Part 2
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Servings: 2 (1 cup stir-fry and 1/3 cup cooked rice each)

Ingredients:
  • 2 teaspoons vegetable oil
  • ¼ cup diagonally sliced carrot
  • ¼ cup chopped celery
  • 8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
  • ¼ cup fresh orange juice
  • 1 teaspoon cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon honey
  • ¼ teaspoon grated fresh ginger
  • 2 tablespoons cashews
  • 2 tablespoons thinly sliced green onion (1)
  • 2/3 cup hot cooked brown rice
Directions:
  1. In a wok or large skillet heat 1 teaspoon of the oil over high heat.  Add carrot and celery; stir-fry 2 minutes.  Add the remaining 1 teaspoon oil.  Add chicken; stir-fry 3 to 5 minutes more or until chicken is done.
  2.  In a small bowl whisk together orange juice and cornstarch.  Add soy sauce, honey, and ginger, whisking until well mixed.  Add soy sauce mixture to chicken mixture in wok.  Cook and stir over medium heat until thickened; cook 1 minute more.  Top with cashews and green onion.  Serve over hot cooked rice.

Per serving:

336 cal., 12 g total fat (2 g sat. fat), 73 mg chol., 353 mg sodium, 28 g carb. (2 g fiber, 8 g sugars), 28 g pro.  Exchanges:  1 fruit, 1 starch, 3.5 lean meat, 1 fat.

Start to finish: 25 minutes

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