Orange Cashew Chicken

I like to use larger amounts of the carrots and celery than are called for in the recipe.

1 lb boneless skinless chicken breasts, cut into 1" cubes
2 medium carrots, sliced
1/2 c chopped celery
2 Tbsp cornstarch
1/4 tsp ground ginger
3/4 c orange juice
1/4 c honey
3 Tbsp soy sauce
1/4-1/2 c salted cashews
hot cooked rice

In a lg skillet or wok, stir-fry chicken, carrots, and celery for 8-10 min or til juices run clear. (If skillet or wok is NOT non-stick, cook veggies in 2 Tbsp oil.) Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey, and soy sauce til blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 min or til thickened. Stir in cashews. Serve over rice. Makes 4 servings.