2 whole chicken breasts (skinned and boned)
3/4 c. orange juice
2 tbsp. grated orange rind
1 tbsp. cornstarch
3 tbsp. soy sauce
1/3 c. corn syrup
1/4 tsp. ground ginger
2 tbsp. oil
2 lg. carrots (scrape and slice diagonally)
2 stalks celery, cut diagonally
1 tbsp. oil
1/2 c. cashews
Hot cooked rice

Cut chicken in 1 inch pieces and set aside. Combine next 6 ingredients and stir well. Pour 2 tablespoons oil around top of preheated wok, coating sides; allow to heat at 325 degrees for 2 minutes. Add carrots and celery, stir fry 3 minutes. Remove vegetables from wok and set aside. Pour 1 tablespoon oil around top of wok, coating sides; allow to heat 2 minutes. Add chicken, stir fry 3 minutes. Add orange juice mixture, vegetables, and cashews, stir constantly until thickened. Serve over rice. Yield: 4 servings.