Chicken Stir Fry

I modified this from the American Diabetes Association. Their recipe called for honey and different veggies as well as cooking it differently. We haven't eaten it yet-we will as soon as Todd gets home. If it's nasty, I'll delete this ;)

So this is my version, with a sauce similiar to theirs.

2 tbs peanut oil
boneless skinless chicken breasts, cut up
2-3 carrots, peeled and chopped
2 stalks celery, chopped
3-4 cloves minced garlic
1 cup snow peas
1 cup brocolli crowns
1/2 cup cashews
1/2 cup bean sprouts
1 can bamboo shoots
3-4 green onions, diced
1 tbs corn starch
3/4 cup orange juice
3 tbs soy sauce
1 tbs ginger, grated

Place oil in wok and add chicken and garlic. Cook on high heat til chicken is white, stirring frequently. Add in brocolli, carrots and celery. Cover and steam 5-10 minutes, stirring frequently. In a bowl, mix OJ, soy sauce, ginger and cornstarch and stir to dissolve corn starch. Pour in to pan over chicken and veggies, and add snow peas, bamboo shoots, bean sprouts, green onion and cashews. Cover and simmer on medium til sauce thickens, stirring occasionally. Serve. If you can have rice (I shouldn't) I'd serve it with that.