Orange Cashew Chicken

If you need something that's not Spanish this is a good change and it's pretty quick! The rice takes the longest. Start it first, then while it's cooking do the chicken!

Orange Cashew Chicken

4 servings

1 lb. bonesless, skinless chicken, cut into 1" cubes

2 med. carrots, sliced

2 Tbls. oil

1/2 c. chopped celery

1/4 tsp. ground ginger

1/4 c. honey

1/4 - 1/2 c. salted cashews

2 Tbs. cornstarch

3/4 c. orange juice (can be fresh or from concentrate)

3 Tbs. soy sauce

hot cooked rice

In a large skillet stir fry chicken, carrots, and celery in oil for 8-10 mins. (until juice runs clear.) Reduce heat. Stir in honey until melted all over. In a jar, combine cornstarch, ginger, orange juice & soy sauce. Put lid on tight and shake well. Add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Yummy!

Michele