A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This
recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American
Diabetes Association. Preparation time: 20 minutes Prep Time: approx. 10 Minutes. Cook Time:
approx. 10 Minutes. Ready in: approx. 20 Minutes. Makes 6 servings.
2 teaspoons peanut oil
2 stalks celery, chopped
2 carrots, peeled and diagonally sliced
1 1/2 pounds skinless, boneless chicken breast halves – cut into strips
1 tablespoon cornstarch
3/4 cup orange juice
3 tablespoons light soy sauce
1 tablespoon honey
1 teaspoon minced fresh ginger root
1/4 cup cashews
1/4 cup minced green onions

1 Heat 1 teaspoon of the oil in a wok over high heat. Add
the carrots and celery and stir fry for 3 minutes. Add
remaining 1 teaspoon oil, then add the chicken and stir fry for
5 more minutes.
2 In a small bowl, dissolve the cornstarch into the
orange juice. Mix in the soy sauce, honey and ginger. Add
this sauce to the wok and cook over medium heat until
thickened. Top with the cashews and green onions.
Nutrition at a glance
Servings Per Recipe:

6 amountper serving
Calories 235
Protein 27.3g
Total Fat 7.9g
Sodium 536mg
Cholesterol 69mg
Carbohydrates 13g
Fiber 1.2g