Spicy Chicken with Celery and Cashews

For Marinade:

1/2 cup orange juice

1/4 cup lime juice

1 tablespoon minced garlic

2 tablespoons soy sauce

1 teaspoon Sriracha

1/2 teaspoon ground ginger

1 teaspoon dried cilantro

3-4 boneless, skinless chicken breasts, sliced

4 ribs celery, sliced

1 cup matchstick carrots

1 teaspoon sesame seeds

handful roasted, salted cashews, chopped

sesame oil

Combine marinade ingredients in a bowl and add chicken breast. Refrigerate for at least 2 hours, or overnight. Coat a skillet with sesame oil and add celery and carrots, cook for 5 minutes until carrots are starting to soften. Remove from pan. To the same pan, add chicken with half the marinade. Discard the other half. Cook over medium heat until chicken is cooked, and liquid has boiled off, about 10 minutes. Add sesame seeds and toss, return vegetables to the pan. Add cashews to finish.

Serves 4.