1 lb. boneless chicken, cut into 1-inch strips
3/4 cup orange juice
1/3 cup honey
1/4 cup soy sauce
1 tbsp. cornstarch
1 tsp. ground ginger
1 tsp. garlic salt
1/2 tsp. pepper
2 tbsps. vegetable oil
4 green onions, cut-up
3 large carrots, cleaned and sliced
2 celery stalks, sliced
1 cup cashews
For sauce, combine juice, soy sauce, honey, cornstarch and seasonings.
Heat 1 tbsp. oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Remove from wok.
Heat another tbsp. of oil until smoking and stir-fry chicken strips until browned and tender.
Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.