3/4 cup orange juice
1/4 cup honey
1 T cornstarch
1/2 tsp salt
1 T vegetable oil
2 – 6 oz boneless skinless chicken breast (cut into thin bite-size strips)
1 cup baby carrots (cut in half lengthwise)
1 small onion (thinly sliced)
1 clove garlic (minced)
1 cup sugar snap peas
1/3 cup whole cashews
In small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.
In a skillet heat oil over medium-high heat. Add chicken, carrots, onion and garic; cook and stir 4-5 minutes until chicken is no longer pink in center.
Stir in peas. Cover and cook 3-4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir orange juice mixture; add to skillet. Cook and stir 1-2 minutes until mixture thickens. Stir in cashews.
Server over rice.
