1 pound boneless, skinless chicken breasts cut into 1-inch strips
3/4 cup orange juice
1/3 cup honey
1/4 cup reduced sodium soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic salt
1/2 teaspoon pepper
2 teaspoons olive oil
4 green onions, sliced
3 carrots, sliced
2 celery stalks, sliced
3/4 cup cashews

Combine orange juice, soy sauce, honey, cornstarch and seasonings and mix well. Heat 1-teaspoon oil in large nonstick skillet or wok until it begins to smoke. Add vegetables and stir-fry until crisp-tender, about 2 minutes. Remove from skillet and set aside. Add remaining oil to skillet or wok and heat until it begins to smoke again. Add chicken and stir-fry until browned and tender. Add vegetables, cashews and sauce mixture and continue to cook until sauce is bubbly and thickened. Serve over rice.

Makes 6 Servings
Serving Size: 8 ounces (excluding rice)