This is, I think, our favorite stir fry – it tastes fantastic, is super quick to throw together, and makes for an easy weeknight dinner. Serve it on a bed of jasmine rice and you’ll be in heaven. 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.

Looking for quick and easy dinner ideas? Try these:

salsa chicken

cauliflower and cheese soup

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 or Kikkoman Gluten Free 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 white or red onion, 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.

TIP: If you like your stir fry with lots of sauce, double this part of the recipe  ↑

In stir fry pan, heat 1 tablespoon oil and stir fry carrots, celery, snow peas, onion, 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.

Photo credit: gfandme 2014