Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.