Meals Matter

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Contributed By: vanwag
Leanne Ely emails

SERVING SUGGESTIONS: This recipe can stand alone with no additional side dishes. If you think it's too lonely without one, throw in a green salad! VEGETARIANS: Skip the chicken and substitute tofu.

Ingredients

3 Large boneless skinless chicken breasts, cut into 1-inch strips

3/4 cup Orange juice

1/3 cup Honey

1/4 cup Soy sauce

1 tablespoon Cornstarch

1 teaspoon Ground ginger

1 teaspoon Garlic powder

1/2 teaspoon Pepper

2 tablespoons Vegetable oil, divided

4 Green onions, cut-up

3 Large carrots, cleaned and sliced

1 Celery stalk, sliced

1/2 cup Cashews

3 cups Brown rice, cooked

Preparation

In a small bowl, combine juice, soy sauce, honey, cornstarch and seasonings.

In a skillet or wok, heat 1/2 tablespoon oil until it almost begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant.

Remove veggies from skillet and heat another tablespoon of oil until nearly smoking and stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

Per Serving: 670 Calories; 13g Fat; 37g Protein; 102g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 1132mg Sodium. Exchanges: 5 Grain; 4 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates.

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