chicken and pepper teriyaki

2 tblsp. blood orange olive oil or plain oil
1 large onion, peeled and chopped
2 stalks celery, ends removed and chopped
1/4each: green pepper,red pepper, and yellow pepper cut into strips
6 mushrooms, sliced
i medium carrot, peeled and sliced
1 small head brocolli, chopped
3 boneless chicken breasts, cut into small chunks
1 cup snowpeas
3 tblsp. each: ketchup, honey, lemon juice, soy sauce
black pepper, garlic powder, ginger to taste
2 tblsp. cornstarch mixed with 3 tblsp. water (optional)
cashews (for garnish)

blood orange oil adds a wonderful flavor to this dish. the cornstarch slurry isn't really needed, as the sauce thickens by itself.

Pour oil into large non-stick pan and turn heat to medium to heat oil. Add onion, peppers, celery, mushrooms, carrot, and brocolli and cook about 5 minutes. Add pepper, garlic, and ginger and cook another 5 minutes or until onions become translucent. Add chicken to skillet and keep stirring! Mix together ketchup, honey, lemon juice, and soy sauce and add to veggies. Cook until sauce begins to bubble. Keep stirring and keep the heat on medium. Add snowpeas and cook about 1 minute more. If you want the sauce thicker, you can add cornstarch mixed with water at this point. Keep the sauce bubbling until it gets thicker and darkens a little. Serve over rice and sprinkle a few cashews over top.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARMAERT.