Ingredients:
- 1 tsp. Bickford’s Orange Flavor
- ¾ cup orange juice
- 1 tbs. cornstarch
- 3 tbs. soy sauce
- ⅓ cup corn syrup
- ½ tsp. Bickford’s Ginger Flavor
- 4 chicken breasts, boneless and skinless
- 2 tbs. oil
- 2 carrots, sliced
- 2 ribs celery, sliced
- 1 tbs. oil
- ½ cup cashews
- Cooked rice
Directions:
Combine Bickford’s Orange Flavor, orange juice, cornstarch, soy sauce, corn syrup and Bickford’s Ginger Flavor. Mix well and set aside. Cut chicken into bite-size pieces. Put 2 tbs. oil into a wok (or skillet), heat for 2 minutes. Add carrots, celery and stir-fry for 3 minutes, then remove. Put 1 tbs. oil into wok and heat for 2 minutes, then stir-fry chicken until browned. Add juice mixture, vegetables and nuts. Stir until
thickened. Serve over cooked rice.