• ¾ C orange juice
  • ⅓ C agave nectar
  • ¼ C soy sauce (can use low sodium)
  • 1 Tbsp cornstarch
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • ½ tsp pepper
  • 2 Tbsp olive oil, divided
  • 4 green onions, chopped
  • 2 large carrots, julienne
  • 1 celery stalk, sliced
  • 4 boneless, skinless chicken breasts, cut into 1 inch squares
  • 1 cup Out Of Africa Cashew Nuts
  1. In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
  2. In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegtables for several minutes until the onions become fragrant. Set aside.
  3. In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender.
  4. Add cooked vegetables, Out Of Africa Cashew Nuts, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.
  5. Per serving: 256 calories, 15g protein, 31g carb