Chicken honey-nut stir fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil for sauteeing | ||
| ¾ | cup | Orange juice |
| ⅓ | cup | Honey |
| 3 | Tablespooons soy sauce | |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Ginger |
| 2 | larges | Carrots; peeled and cut diagonally |
| 2 | Stalks celery; cut diagonally | |
| 2 | Red peppers; cut into chunks | |
| 1 | can | Baby corn; drained |
| ½ | cup | Cashews |
Directions
>>>From: Philip & Karen Selwyn <pkselwyn@...> Source: "EAT AND BE SATISFIED" published by Bais Yaakov of Miami. >From an article in 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH.
Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and set aside. Stir-fry the vegetables in olive oil for 3-5 minutes.
Add chicken and stir-fry an additional 5 minutes. Add sauce and cook until mixture thickens. Add cashews to skillet and toss.
Serve with white rice.
Gertrude and Martin Peller Karen Peller Selwyn Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis (auntie_e@...) on Nov 18, 1997