Gluten Free Orange Teriyaki Chicken Stir Fry with Tri-Colored Peppers

Ingredients:

1/2 c gluten free teriyaki sauce (I used La Choy)
1/3 c fresh orange juice
1/3 tsp crushed red pepper
1/3 tsp fresh minced ginger
1 Tbsp vegetable oil
1 lb boneless chicken breasts, cut into large bite-sized pieces
1 yellow pepper, chopped into large chunks
1 green pepper, chopped into large chunks
1 red pepper, chopped into large chunks
1 Tbsp corn starch
1 Tbsp water
1/4 cashews (optional)

Directions:

Whisk together the first four ingredients in a bowl.
Heat the oil in a wok over medium/high heat.
Add the chicken and cook for approximately four minutes – until cooked. Continue to stir/toss until done.
Add the vegetables and continue to cook another 2-3 minutes, using a wooden spoon to ently toss the veggies.
Mix the corn starch and water together until smooth. Add to the orange-ginger-teriyaki mix and whisk together.
Pour the sauce into the wok and toss the vegetables and chicken until coated. Continue to cook (about 3-4 minutes) until the sauce thickens.
Serve over Jasmine or Calrose rice.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LUNJEN.