Recipes Honey-Nut Chicken Stir-Fry 4.3 (41) 30 Reviews 3 Photos 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. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Ingredients 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 Directions 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. 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. Tips 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. I Made It Print