Cut chicken in 1" pieces. Combine 1 tablespoon grated orange rind, 3/4 cup orange juice, 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1/3 cup corn syrup, 1/4 teaspoon ground ginger. Put oil in skillet, add carrots and celery and stir fry 3 minutes. Remove vegetables. Add chicken and stir fry 3 minutes. Add orange juice mixture and cashews. Stir until thick. Serve over hot rice.