Tuesday, July 7, 2009
Sweet and Sour Chicken
To save time, cut the chicken into pieces while you
wait for the pan to heat. Serve over long-grain
4 servings (serving size: about 1 cup)
1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashew
Heat oil in a large nonstick skillet over medium-high heat. Add garlic,
ginger, red pepper, and chicken to pan; sauté 5 minutes or until
chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until
crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup
pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple
for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry,
cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil.
Cook 1 minute. Sprinkle with cashews.