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• Fiber, water work together to keep the body healthy

2 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup orange juice
1/8 cup honey
1/8 cup soy sauce
1/2 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 green onions — chopped
1 large carrot — sliced
1/2 celery stalk — sliced
1/2 cup cashews
3 cups brown rice — cooked

In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings. In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.

Remove from skillet and heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Nutritional Data: Per Serving: 1121 Calories; 23g Fat; 54g Protein; 175g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 817mg Sodium. Exchanges: 10 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.