|Boneless chicken||1 Pound, cut into 1 inch strips|
|Orange juice||3⁄4 Cup (12 tbs)|
|Honey||1⁄3 Cup (5.33 tbs) (Sue Bee)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Green onions||4 , cut up|
|Carrots||3 Large, cleaned and sliced|
|Celery stalks||2 , sliced|
|Cashews||1 Cup (16 tbs)|
Combine juice, soy sauce, honey, cornstarch and seasonings.
Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
Remove from skillet, heat another tablespoon of oil until 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.