Ethnic & Regional Recipes- Cashew Chicken Asian

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Cashew Chicken

1 pound of boneless chicken, cut into 1-inch strips
3/4 cup of orange juice
1/3 cup of honey
1/4 cup of soy sauce
1 tablespoon of cornstarch
1 teaspoon of ground ginger
1 teaspoon of garlic salt
1/2 teaspoon of pepper
2 tablespoons of vegetable oil
4 green onions, cut-up
3 large carrots, cleaned and sliced
2 celery stalks, sliced
1 cup of cashews
Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.
Makes 4-6 servings

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