Honey-Nut Chicken Stir-Fry


In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
4 servings


  • 1 tablespoon cornstarch

  • ¾ cup orange juice

  • ¼ cup honey

  • 3 tablespoons reduced-sodium soy sauce

  • ¼ teaspoon ground ginger

  • 2 cups sliced celery

  • 1 ½ cups sliced carrots

  • 4 teaspoons canola oil, divided

  • 1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips

  • ¼ cup coarsely chopped peanuts

  • 2 cups Hot cooked rice


  1. In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

  2. Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.


Nutritional Analysis: One serving (1 cup chicken mixture, calculated without rice) equals 348 calories, 11 g fat (1 g saturated fat), 66 mg cholesterol, 636 mg sodium, 34 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit, 1/2 fat.