Honey-Glazed Chicken Stir-Fry

3/4 cup orange juice

1/4 cup honey

1 T cornstarch

1/2 tsp salt

1 T vegetable oil

2 – 6 oz boneless skinless chicken breast (cut into thin bite-size strips)

1 cup baby carrots (cut in half lengthwise)

1 small onion (thinly sliced)

1 clove garlic (minced)

1 cup sugar snap peas

1/3 cup whole cashews

In small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.

In a skillet heat oil over medium-high heat. Add chicken, carrots, onion and garic; cook and stir 4-5 minutes until chicken is no longer pink in center.

Stir in peas. Cover and cook 3-4 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir orange juice mixture; add to skillet. Cook and stir 1-2 minutes until mixture thickens. Stir in cashews.

Server over rice.