Ingredients
1
cup uncooked instant white rice
1
cup water
3/4
cup orange juice
1/4
cup honey
1
tablespoon cornstarch
1/2
teaspoon salt
1
tablespoon vegetable oil
2
large boneless skinless chicken breasts (about 6 oz each), cut into thin bite-size strips
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
small onion, thinly sliced
1
clove garlic, minced
1
cup frozen sugar snap peas (from 1-lb bag)
1/3
cup whole cashews
Preparation
Cook rice in water as directed on package.
Meanwhile, in small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.
In 10-inch nonstick skillet or wok, heat oil over medium-high heat. Add chicken, carrots, onion and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in sugar snap peas. Cover; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir orange juice mixture; add to skillet. Cook and stir 1 to 2 minutes or until mixture thickens. Stir in cashews. Serve over rice.
