This stir fry has hints of orange and honey and as much heat as you want to add. Make it vegetarian by replacing the chicken with baby corn and water chestnuts!
What you’ll need:
1 pound of chicken breasts, cut into strips
3/4 cup orange juice
1/3 cup honey
3 tablespoons gluten free soy sauce (We prefer Life Source Tamari Soy Sauce)
Pinch (or more if you like it hot) of red pepper flakes
1 tablespoon cornstarch
1/4 teaspoon ground ginger
2 tablespoons oil
2 large carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 red bell pepper, sliced
1/2 cup snow peas
1/2 cup diced pineapple
1/2 cup cashews
What you’ll do:
In small bowl, combine orange juice, honey, soy sauce, cornstarch, ginger, and pepper flakes. Mix well.
In stir fry pan, heat 1 tablespoon oil and stir fry carrots, celery, snow peas, and pepper for about three minutes. Remove from pan.
Add remaining oil and stir fry chicken until cooked through. About three minutes.
Return vegetables to pan and add sauce mixture, pineapple and cashews. Cook and stir over medium-high heat until the sauce thickens.
Serve over a bed of jasmine rice.