Sweet And Tasty Chicken Cashew Stir-Fry

1 pound boneless-skinless chicken breast
1/3 cup honey
3/4 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons canola oil, divided
2 celery stalks, cut into thin pieces on the diagonal
2 carrots, cut into thin pieces on the diagonal
1 cup coarse chopped cashews
hot cooked rice or rice noodles for serving

Cut the chicken into strips; set aside.

Whisk together the honey, orange juice, soy sauce, ginger and cornstarch in a bowl; set aside.
Heat 1 tablespoon of the oil in a wok over medium-high heat until oil sizzles.

Add the celery and carrots, cook, stirring, for several minutes just until starting to soften, then remove with a slotted spoon and set aside.

Now add the remainder of the oil into the wok, and when the oil sizzles add the chicken, cooking quickly while stirring for a couple minutes or until chicken is cooked thoroughly.

Now add the cooked celery and carrots back into the wok, add the honey/orange sauce, stirring until mixture is coated well and the sauce thickens. Add the cashews, stirring to combine.

Serve in shallow bowls over hot cooked rice or rice noodles.