Honey Nut Pork Or Chicken Stir Fry Recipes

Steps:

• 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.

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Steps:

• In a small bowl, combine the first five 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 gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

Steps:

• Cut pork into thin strips; set aside.
• Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well.
• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add carrots and celery; stir-fry about 3 minutes. Remove vegetables; set aside.
• Add remaining 1 tablespoon vegetable oil into skillet.
• Add meat; stir-fry about 3 minutes.
• Return vegetables to skillet; add sauce mixture and nuts.
• Cook and stir over medium-high heat until sauce comes to a boil and thickens.
• Serve over rice.

Steps:

• Cut chicken into thin strips and set aside.
• In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
• Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
• Add all vegetables except pea pods.
• Stir fry about 3 minutes, or until vegies are as done as you like.
• Remove vegies and set aside.
• Pour remaining oil into skillet.
• Add chicken; stir fry about 3 minutes.
• Return vegies to skillet; add sauce mixture, pea pods and nuts.
• Cook and stir over medium high heat until sauce is thickened.
• Serve over hot rice.

Steps:

• Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
• Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
• Add to skillet, cover and cook for 15 minutes.
• Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
• Thicken sauce with cornstarch and water.
• Serve over rice. I like jasmine or basmati.

Steps:

• In a small bowl, combine the first five 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 if desired.

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat.
• Add the carrots and onion and stir-fry for 3 minutes.
• Add the remaining 1 teaspoon oil, then add the chicken and stir fry until cooked through.
• Add the orange juice, soy sauce, honey and ginger.
• Cook over medium heat until it reaches the desired consistency.
• Top with the cashews and serve.