Chicken Honey Nut Stir-Fry (Diabetic)
Published: Friday, February 9, 2018
2 tsp. vegetable oil
¼ c. diagonally sliced carrot
¼ c. chopped celery
8 oz. skinless, boneless chicken breast halves, cut into 1" pieces
¼ c. orange juice
1 tsp. cornstarch
1 Tbsp. reduced-sodium soy sauce
1 tsp. honey
¼ tsp. grated fresh ginger
2 Tbsp. cashews
2 Tbsp. thinly sliced green onion (1)
2/3 c. hot cooked brown rice
In a wok or large skillet heat 1 tsp. of the oil over high heat. Add carrot and celery; stir-fry for 2 minutes. Add remaining 1 tsp. oil. Add chicken; stir-fry for 3-5 minutes more or until chicken is done.
In a small bowl whisk together orange juice and cornstarch. Add soy sauce, honey and ginger, whisking until well mixed. Add soy sauce mixture to chicken mixture in wok. Cook and stir over medium heat until thickened. Cook for 1 minute more. Top with cashews and green onion. Serve over hot cooked brown rice. —2 servings.
• Exchange (per serving—about 1 c. stir-fry and 1/3 c. rice): 336 calories, 12 g fat, 2 g saturated fat, 28 g protein, 28 g carbohydrate, 73 mg cholesterol, 2 g fiber, 353 mg sodium; 1 starch, 1 fruit, 3½ lean meat, 1 fat.
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