Cashew Chicken

Saute in 2 T. of vegetable oil:
1 lb. cubed chicken
2 medium carrots sliced
1/2 cup celery sliced

Combine in another bowl:
1 1/2 T. corn starch
1/4 tsp. ginger
3/4 cup orange juice
1/4 cup honey
3 T. soy sauce

Add sauce to hot skillet with chicken. Bring to a boil and simmer for two minutes. Add 1/4 cup of roasted cashew. Serve over rice.