Ingredients
Estimated Times
Preparation Time: 15 mins
Cooking Time: 10 mins
Servings: 3
1 T peanut oil, divided
2 medium carrots, peeled and diagonally sliced
2 celery stalks, sliced
1 1/2 lbs. boneless, skinless chicken breasts, cut into 2-3" strips
2 t cornstarch
1/2 C low-fat, reduced-sodium chicken broth
3 T low-sodium soy sauce
1 T honey
2 t minced ginger
1/4 C chopped toasted cashews or peanuts
1/4 C chopped scallions
Heat half of the oil in a wok over high heat. Add the carrots and celery; stir-fry for 3 min.
Add the remaining oil and the chicken breasts; stir-fry for 5 minutes more.
In a measuring cup, dissolve the cornstarch in the chicken broth.
Add the soy sauce, honey and ginger to the mixture; stir well. Add the sauce to the chicken mixture; stir well.
Top with nuts and scallions.
Preparation
see above
