Chicken-Nut Stir-fry

1 lb boneless chicken breast
3/4 cup orange juice
1/3 cup honey
3 Tbsp soy sauce
1 Tbsp cornstarch
1/4 tsp ground ginger
2 Tbsp vegetable oil
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
Hot cooked rice

Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce,
cornstarch and ginger in a small bowl; mix well. Heat 1 tablespoon oil in a large
skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes.
Remove vegetables; set aside.
Pour remaining 1 tablespoon oil into skillet. Add meat; stir-fry about 3 minutes.
Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over
medium-high heat until sauce comes to a boil and thickens. Serve over rice.

Makes 4 to 6 servings.

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