1 lb. boned chicken breast
3/4 c. orange juice
1/3 c. honey
3 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. freshly grated ginger
2 tbsp. vegetable oil
Cooked white or brown rice
2 ribs celery, sliced diagonally
1 med. sweet potato, peeled and diced
2 c. broccoli flowerettes
2 green onions, sliced
1/2 c. peanuts or cashews

Cut chicken into thin strips; set aside. Mix orange juice, honey, soy sauce, cornstarch, and grated fresh ginger in a small bowl. Heat 1 tablespoon oil in a wok or large skillet. Add chicken pieces; stir- fry until white and opaque, about 4 to 5 minutes. Remove from wok. Add additional tablespoon oil to wok. Stir-fry celery, sweet potato, and broccoli over high heat until crisp-tender. Return chicken strips to pan along with orange juice mixture. Cook and stir over medium high heat until thickened. Sprinkle with nuts and sliced green onions. Spoon over rice. Serves 4 to 5.