1Cook rice in water as directed on package.
2Meanwhile, in small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.
3In 10-inch nonstick skillet or wok, heat oil over medium-high heat. Add chicken, carrots, onion and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in sugar snap peas. Cover; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender.
4Stir orange juice mixture; add to skillet. Cook and stir 1 to 2 minutes or until mixture thickens. Stir in cashews. Serve over rice.