Cashew Chicken

Chop 2 carrots and 1 celery stalk. Heat 1 tbsp olive oil over med-high heat. Add the vegetables and stir-fry until crisp tender.

Stir together:
juice of one orange
1/2 c. water
1/4 c. honey
1/4 c. soy sauce
1 tbsp cornstarch
1 tsp garlic powder
1 tsp ground ginger

Stir sauce and 1/2 c. cashews into the vegetables. Cook, stirring constantly until sauce is thickened.

Stir in:
3 c. cooked chicken, diced or shredded

Serve with steamed rice.


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