1large boneless skinless chicken breastdiced into 1" pieces
1/2cupsnow peas
1/4cuporange juice
1teas cornstarch
1tbslow-sodium soy sauce
1teas honey
1/4teas freshly grated ginger
small handful of cashews
rice to serve with
Instructions
Heat a large skillet over medium high heat. Add 1 tbs vegetable oil to the pan and swirl to coat. Add the carrot and celery and cook about 2 minutes.
Carefully add the remaining vegetable oil and chicken. Cook 3 to 5 minutes, shaking the pan or stirring often. Add the snap peas and allow to cook for 2 to 3 minutes too.
Meanwhile, whisk the orange juice, cornstarch, soy sauce, honey, and ginger together in a bowl.
When the chicken is cooked through, add the orange juice mixture to the pan and toss to coat. Cook one minute then remove from heat.