Chicken Stir Fry

Perfect for that evening when you need something fast. Stir frying results in crisp vegetables and flavorful tender meat.



1 cup orange juice


1 1/2 tablespoons cornstarch

4 tablespoons lite soy sauce

1 teaspoon dried ginger

Stir Fry:

2 teaspoons sesame oil

3 carrots, sliced into 1/4- inch rounds

3 stalks celery, sliced 1/4- inch thick

1 cup broccoli florets

1 pound boneless chicken breasts cut into 1-inch strips

1/2 cup cashews

1/4 cup scallions, minced (for garnish)

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat 1 teaspoon sesame oil over a high heat, in a large heavy skillet or wok. Add carrots, celery and broccoli and cook for about 3 minutes stirring often, until vegetables are just tender. Add remaining teaspoon of sesame oil and chicken. Stir-fry until chicken strips are cooked through. Stir in cashews and sauce. Cook just until sauce thickens. Serve over rice, topped and scallions.Serves: 4