- 1/2cup canola oil
- 2pounds boneless, skinless chicken breasts, cut into 1- to 2-inch pieces
- 1/2teaspoon sea salt
- 1pound andouille sausage, sliced into ¼-inch pieces
- 1large green bell pepper, seeded and cut into 1-inch pieces
- 1large red bell pepper, seeded and cut into 1-inch pieces
- 1large yellow bell pepper, seeded and cut into 1-inch pieces
- 1cup chopped celery (about 4 celery ribs)
- 2cups chopped Vidalia onion (about 2 large onions)
- 1 1/2cups freshly squeezed orange juice
- 2tablespoons cornstarch
- 3tablespoons green jalapeno hot sauce
- 1/2teaspoon freshly ground black pepper
Heat the canola oil over medium-high heat in a large sauté pan or skillet. Sprinkle the chicken with salt and add to the oil. Cook, stirring constantly, for 2 to 3 minutes, until the chicken begins to brown. Add the sausage, green bell pepper, red bell pepper, yellow bell pepper, celery, and onion and cook for 12 to 14 minutes longer, until the chicken is cooked through and the vegetables are tender.
In a bowl, combine the orange juice, cornstarch, jalapeño hot sauce, and black pepper until the cornstarch is dissolved. Add the orange juice mixture to the chicken and vegetables and cook for 2 to 3 minutes longer, until the sauce thickens.
—From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing