Ingredients
1. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2. 2 medium carrots, sliced
3. 1/2 cup chopped celery
4. 2 tablespoons canola oil
5. 2 tablespoons cornstarch
6. 1/4 teaspoon ground ginger
7. 3/4 cup orange juice
8. 1/4 cup honey
9. 3 tablespoons soy sauce
10. 1/4 to 1/2 cup salted cashews
11. Hot cooked rice

Directions

1. In a large skillet or wok, stir-fry the chicken, carrots and celery in oil for 8-10 minutes or until chicken is no longer pink. Reduce heat.
2. In a small bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 4 servings.