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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus
We say it often in Ashville: We applaud eclecticism. This recipe reflects that. Take some citrusy Latin-flavored heat, add some Cajun sausage, and stir-fry it all Chinese style. It's sophisticated, worldly chicken with an attitude.
Makes 6 to 8 servings



    • 1/2 cup canola oil
    • 2 lbs boneless, skinless chicken breasts, cut into 1- to 2-inch pieces
    • 1/2 teaspoon sea salt
    • 1 lb andouille sausage, sliced into 1/4-inch pieces
    • 1 large green bell pepper, seeded and cut into 1-inch pieces
    • 1 large red bell pepper, seeded and cut into 1-inch pieces
    • 1 large yellow bell pepper, seeded and cut into 1-inch pieces
    • 1 cup chopped celery (about 4 celery ribs)
    • 2 cups chopped Vidalia onion (about 2 large onions)
    • 1½ cups freshly squeezed orange juice
    • 2 tablespoons cornstarch
    • 3 tablespoons green jalapeno hot sauce
    • 1/2 teaspoon freshly ground black pepper


Heat the canola oil over medium-high heat in a large saute 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, jalapeno 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.


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