Recipe - Chicken Honey-Nut Stir Fry

Olive oil for sauteeing
Three fourths cup Orange juice
1/3 cup Honey
3 Tablespooons soy sauce
1 tablespoon Cornstarch
One fourth teaspoon Ginger
2 lg Carrots; peeled and cut
diagonally
2 Stalks celery; cut
diagonally
2 Red peppers; cut into chunks
1 cn Baby corn; drained
One half cup Cashews

From: Philip & Karen Selwyn pkselwyn@erols.com

Source: "EAT AND BE SATISFIED" published by Bais Yaakov of Miami. From an
article in 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH.

Combine orange juice, honey, soy sauce, cornstarch and ginger in a small
bowl and set aside. Stirfry the vegetables in olive oil for 35 minutes.
Add chicken and stirfry an additional 5 minutes. Add sauce and cook until
mixture thickens. Add cashews to skillet and toss.

Serve with white rice.

Gertrude and Martin Peller Karen Peller Selwyn

Posted to JEWISHFOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997