Honey-Nut Chicken Stir-Fry

My youngest sister has some friends that get together once a month and swap recipes. This month they swapped "healthy" recipes and she sent them to me since most were GF. Little did I know she was holding out on me. Included was her "Honey-Nut Chicken Stir-Fry." It sounded so yummy that we had to have it for dinner. But it called for peanuts and since we have allergy issues we changed that. Then we decided we needed to add things, so we added onions and then at dinner my daughter suggested it needed mushrooms and I have to agree. So while they aren't pictured, mushrooms are now a part of the recipe.

Honey Nut Chicken Stir-Fry  (printer friendly)
1 tablespoon cornstarch
¾ cup orange juice
¼ cup honey
3 tablespoons soy sauce
¼ teaspoon ground ginger
½ tsp. garlic powder
2 cups sliced carrots
1/2 C sliced onion
1/2-1 C fresh mushrooms or 1 can drained
1- ½ cups sliced celery
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into ½ -inch strips
¼ cup coarsely chopped cashews or almonds (original called for peanuts)
Hot cooked rice
Peanuts or any other yummy nut

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery, carrots, onion, & mushrooms in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice and sprinkle with nuts.