Wednesday, June 11, 2008

Sweet and Sour Chicken

yield: 4 1-cup servings

1 Tbsp olive oil
1 Tbsp minced garlic (about 3 cloves)
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1 1/2 lbs skinless chicken breast, cut into bite-sized pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup canned pineapple
1/2 cup canned pineapple juice
1/3 cup reduced-sodium soy sauce
1 1/2 Tbsp cornstarch
2 tsp brown sugar
1/4 cup chopped cashews

1. Heat oil in a nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove from pan; set aside.
2. Add onion, celery, and bell pepper to pan; sauté 4 minutes or until crisp-tender. While this sautés, combine pineapple juice, soy sauce, cornstarch, and brown sugar in a bowl, stirring with a whisk until smooth. Add pineapple chunks to veggie mixture; cook 30 seconds.
3. Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews. Serve over rice.

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