Honey-Glazed cashew-Chicken Stir Fry
3/4 cup orange juice
1/4 cup honey
1 Tablespoon constarch
1/2 t salt
2 large boneless skinless chicken breasts, (about 6 oz. each) cut into bite size strips
1 cup ready-to-eat baby-cut carrots, cut in half lenghtwise
1 small onion thinly sliced
1 clove garlic, minced
1 cup frozen sugar peas
1/3 cup whole cashews
In small bowl mix orange juice, honey, cornstarch, and salt until well blended.
In 10 inch skillet or wok, heat oil over meedium high heat. Add chicken, carrots, onion and garlic; cook and stir 4 - 5 minutes until chicken is no longer pink. Stir in snap peas. Cover; cook 3-4 minutes, stirring occasionally, until vegetables or crisp-tender. Stir orange juice mixture add to skillet.
Cook and stir until 1 -2 minutes or until mixture thickens. Stir in cashews. Serve over rice.