1 pound boneless chicken, cut into 1-inch strips
3/4 cup orange juice
1/3 cup Sue Bee Honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions, cut-up
3 large carrots, cleaned and sliced
2 celery stalks, sliced
1 cup cashews
Hot cooked rice
Servings: 6
1. Combine juice, soy sauce, honey, cornstarch and seasonings.
2. Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
3. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
4. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.
Makes 4-6 servings
Cuisine: Asian
3/4 cup orange juice
1/3 cup Sue Bee Honey
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
4 green onions, cut-up
3 large carrots, cleaned and sliced
2 celery stalks, sliced
1 cup cashews
Hot cooked rice
Servings: 6
1. Combine juice, soy sauce, honey, cornstarch and seasonings.
2. Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
3. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender.
4. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.
Makes 4-6 servings
Cuisine: Asian
Last edited by a moderator: