Chicken Honey Nut Stir-Fry

1 pound pork steak or loin or boneless chicken breast

3/4 cup orange juice

1/3 cup honey

3 tablespoons soy sauce

1 tablespoon cornstarch

1/4 teaspoon ground ginger

2 tablespoons vegetable oil, divided

2 carrots, diagonally cut

2 stalks celery, diagonally cut

1/2 cup cashews or peanuts

Hot rice

Cut chicken or pork into thin strips and set aside.

In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well. Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add carrots and celery; stir-fry about 3 minutes. Remove vegetables and set aside.

Pour remaining oil into skillet. Add chicken; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until thickened. Serve over hot rice.

Makes 4 to 6 servings

Recipe from: National Honey Board