Chicken & Andouille Stir Fry with Orange Jalapeño Glaze

Another great success from the Tupelo Honey cafe cookbook that I am working my way through. This is definitely a keeper recipe in the Long house. It's the right amount of heat.

1/4 cup canola oil

1 pound boneless skinless chicken breasts, cut into 1-2 inch pieces

1/4 tsp sea salt

1/2 pound andouille sausage, sliced in 1/4 inch pieces

1/2 large green bell pepper, seeded and cut into 1 inch pieces

1/2 large red bell pepper, seeded and cut into 1 inch pieces

1/2 large yellow bell pepper, seeded and cut into 1 inch pieces

1/2 cup chopped celery

1 cup Vidalia onion

3/4 cup freshly squeezed orange juice (2 oranges)

1 Tbsp cornstarch

1 1/2 Tbsp green jalapeño hout sauce

1/4 tsp freshly ground black pepper

Heat the oil over medium high heat in a large sauté pan. Sprinkle the chicken with salt and add to the oil. Cook, stirring constantly, for 2-3 minutes, until the chicken begins to brown. Add the sausage, bell peppers, celery, and onion and cook for 12-14 minutes longer, until the chicken is cooked through and the vegetables are tender. In a bowl, combine the oj, cornstarch, jalapeño hot sauce, and black pepper until the cornstarch is dissolved. Add the orange juice mixture to the chicken and the veggies and cook for 2-3 minutes longer, until the sauce thickens.