Honey-Nut Chicken Stir-Fry |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got a wok for Christmas and can't wait to try this stir fry from Light and healthy magazine. According to magazine One serving (1 cup chicken mixture, calculated without rice) equals 348 calories, I will serve it with a serving of brown rice. To watch calories I will probably cut back the suggeted serving to 3/4 cup of the chicken mixture. Ingredients:
1 tablespoon cornstarch |
3/4 cup orange juice |
1/4 cup honey |
3 tablespoons reduced sodium soy sauce |
1/4 teaspoon ground ginger |
2 cups sliced celery |
1 1/2 cups sliced carrots |
4 teaspoons canola oil, divided |
1 lb chicken breast, cut in 1/2-inch strips (boneless and skinless) |
1/4 cup coarsely chopped peanuts |
hot cooked rice |
Directions:
1. In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.
2. Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.
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