Honey Nut Chicken Stir Fry

I actually followed a recipe. Can you believe it? Okay so I had to make one small adjustment, but that was because of my own stupid miscalculation. I cut the recipe in half except for the cornstarch part of it. And when cornstarch is more present than say - oh - liquids - you get kinda a goo. I had to adjust with chicken stock. But otherwise, I actually followed this recipe. And, it was good. I used fresh orange juice instead of store bought. It doesn't really say use either, so I figured fresh is always better. The hint of orange was really all you had. That coupled with a hint of honey - and it balanced so well together. Delish!

Honey Chicken Stir-Fry
Serves: 4

• 1 tablespoon Cornstarch
• 3/4 cup Orange juice
• 1/4 cup Honey
• 3 tablespoons Soy sauce
• 1/4 teaspoon Ground ginger
• 2 cups Celery, sliced
• 1 cup Carrot, sliced
• 4 teaspoons Canola oil , divided
• 1 pound Boneless chicken breasts, cut into 1" pieces
• 1/4 cup Peanut, chopped
• Serve with rice

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.

Also on the menu this week:

• Indian Spiced Chicken
• Grilled Halibut with Cilantro Garlic Butter (though this will be Grilled Cod because one can't afford halibut right now)
• Beef & Zucchini in Red Curry Sauce