Ingredients
1 tablespoon cornstarch3/4 cup orange juice1/4 cup honey3 tablespoons reduced-sodium soy sauce1/4 teaspoon ground ginger2 cups sliced celery1-1/2 cups sliced carrots4 teaspoons canola oil, divided1 pound boneless skinless chicken breasts, cut into 1/2-inch strips1/4 cup coarsely chopped peanutsHot cooked rice, optional
Preparation
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.
