Friday, March 9, 2012
Honey Glazed Cashew Chicken Stir Fry
¼ cup orange juice
1 tsp. cornstarch
1 tbsp. honey
1 tbsp. oil
2 chicken breasts, boneless/skinless; halved & cut into thin strips
1 onion, medium
1 clove garlic, minced
1 cup carrots, julienne-cut or 1 cup baby carrots
⅓ cup cashews, whole
2 tbsp. parsley, fresh, chopped
1-2 cup rice, hot, cooked
1.In small bowl, combine orange juice, cornstarch and honey; set aside.
2.Heat oil in large skillet over medium-high heat. Add chicken, onion, and garlic; stir-fry 4 to 5 minutes or until chicken is no longer pink. Add carrots; cover and cook 3 to 4 minutes or until carrots are crisp-tender, stirring occasionally.
3.Add orange juice mixture; cook and stir 1 to 2 minutes or until mixture is thickened.
4.Stir in cashews and parsley. Serve over rice.
* I thought that this was pretty good it lacked in flavor for me a little bit so I added some salt and garlic powder and that helped. My husband liked it said that the sweet flavor was good and not over powering. It was simple to make I think that I give it a 4