READY IN 20 mins

Chicken Honey Nut Stir Fry

Read Reviews (150)

"A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes" — Robyn Webb

Directions

Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 09, 2006

This was SO GOOD!! Absolutely the best stir fry recipe I have tried yet. The only changes I made were the addition of peas (next time will probably add broccoli, snow peas, etc.) and i didn't have cashews so i toasted some almond slivers and sesame seeds and i think they were a fine substitution. i added a litle more ginger than called for. I thought the blend of flavors in the sauce was just outstanding and everyone said it smelled and tasted fabulously. very good recipe, only change i would make would be the addition of more vegetables.

—Aly

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Most Helpful Critical Review

May 08, 2004

Not a big hit at our house. All we really tasted was the orange juice and we won't make it again.

—Navy_Mommy

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229 Ratings

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Jul 23, 2003

I thought this recipe was really tasty. I did alter it slightly...I used 2 TBLS instead of 2 tsp of oil. Using the first TBLS of oil, I cooked the celery and carrots and added 1 head of chopped broccoli, 1/2 red and 1/2 green bell pepper chopped, 1/2 cup frozen snow pea pods and 1/4 cup sliced fresh mushrooms. After stir frying them, I added the chicken (and added an extra 1/2 lb more than what the recipe calls for). In addition, I doubled the "sauce." The result was delicious. Although kids who are picky with their veggies may not enjoy it as much, this recipe is one that you can cater to what you enjoy. My five year old loves it and got a kick out of eating the cashew topping. I was hoping that the sauce would be sweeter in taste and next time I might add a tsp of orange zest or something but overall, it was really good and sooo easy to make. I will be making this more often. What a tasty way to eat your veggies!!

—DREGINEK

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Jul 07, 2003

The flavor on this was outstanding. The orange was just right and the sesame oil was a very good "secret" ingredient. I agree though with the other reviews on the sweetness or hotness - it needed a little more of one or the other. I added a little more sweetness in the form of mirin and that worked great. I might try hot pepper sauce the next time for hotness! Also per other reviews I doubled the sauce and added extra veggies. I'm glad I did because I don't think there would've been enough for our family of 6. I added zucchini, pea pods, bean sprouts, garlic and even spinach. The only thing I would suggest is to cook the chicken first for two reasons, one is for sanitary reasons. I didn't like that I was putting raw chicken on my veggies. The other reason was that the veggies got too soggy after being in there so long. I prefer them a little crunchier and so does my husband. All in all a great dish.

—MOONNOODLE

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Jul 07, 2003

this is a very simple and quick dish. i used a bag of frozen "stir fry" veggies, added in red pepper flakes for a kick, and had peanuts in the pantry so i used them instead of cashews. i'd suggest adding in the sauce before the chicken is entirely cooked, to avoid bland chicken. this recipe is very versatile -- you can add any veggies, meats, nuts you want. the sauce was good -- the whole dish reminded me of something you'd get in a restaurant.

—Michelle H.

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Jun 23, 2003

I loved this recipe. Who knew healthy food could taste so good. I left out the celery and didn't add nuts because my husband does not like them in stir fry and I added about a tablespoon and a half to make it a little sweeter. I also added a little garlic and salt and pepper to taste which is not mentioned in the recipe. This will be how I make stir fry from now on. Oh, and I also used olive oil and it turned out just great. I might try sunflower seed oil next time. Thanks for a great recipe.

—SINGINGPRAISES25

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Jul 23, 2003

My son absolutey loved this and I thought it was really good, but hubby just thought it was okay. I think it is a fresh and light flavored stir fry.

—NJSS2000

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Jun 23, 2003

I used lemon juice instead of orange, and did not use the corn starch. It was wonderful!!!!!!! One of the best stir frys I have had.

—THAWYZARD

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Nutrition

Calories
235 kcal
12%

Carbohydrates
12.9 g
4%

Cholesterol
69 mg
23%

Fat
7.9 g
12%

Fiber
1.2 g
5%

Protein
27.4 g
55%

Sodium
529 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Honey Nut Stir Fry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 235
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 1.8g 9 %
Cholesterol 69mg 23 %
Sodium 529mg 21 %
Potassium 429mg 12 %
Total Carbohydrates 12.9g 4 %
Dietary Fiber 1.2g 5 %
Protein 27.4g 55 %
Sugars 7.4g
Vitamin A 101 %
Vitamin C 31 %
Calcium 4 %
Iron 17 %
** Thiamin 10 %
Niacin 132 %
Vitamin B6 35 %
Magnesium 18 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.