Honey Glazed Cashew Chicken Stir Fry
3/4 cup orange juice
1/4 cup honey
1 Tablespoon cornstarch
1/2 teaspoon salt
1 T. vegetable oil
2 large boneless skinless chicken breast,
cut into bite size pieces.
1 cup baby carrots, cut in half lengthwise
1 cup thinly sliced onion
1 clove garlic,minced
1 cup frozen sugar snap peas
1/3 cup whole cashews (or whole toasted almonds)
2 cups hot cooked rice
Mix orange juice , honey, cornstarch, and salt in a small bowl. Set aside.
Heat oil in a 10-inch skillet or wok. Add chicken, carrots, onions and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in sugar snap peas. Cover; cook 3 to 4 mins., stirring occasionally until vegetables are crisp-tender. Stir in orange juice mixture. Cook and stir 1 to 2 mins. or until mixture
thickens. Stir in cashews. Serve over hot cooked rice. Yield 4 servings.
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