David Venable's Sweet & Sour Chicken

By davidv

No need for a takeout menu. This recipe is so easy to prepare, it’s faster than ordering out.

Tip: If you’d rather not use breaded chicken, diced rotisserie chicken is a great, easy substitute.

Ingredients

• 1 lb frozen breaded popcorn chicken
• 2 Tbsp oil
• 1 tsp fresh ginger, grated
• 1 cup onion, chopped
• 1 cup celery, sliced thin on the bias
• 1 cup green pepper, chopped
• 1 cup canned pineapple chunks
• 1/2 cup juice from canned pineapple
• 1/2 cup rice wine vinegar
• 2/3 cup ketchup
• 1 Tbsp cooking sherry
• 1/2 cup dry roasted cashews, chopped
• 2 cups long grain rice, cooked

Details

Adapted from qvc.co

Preparation

Step 1

Cook the chicken according to package directions.

Heat the oil in large skillet over medium-high heat. Add the ginger and sauté for 30 seconds. Add the onion, celery, and pepper and sauté until the vegetables are cooked through but not soft, about 5-8 minutes.

While vegetables are sautéing, whisk together the pineapple juice, rice wine vinegar, ketchup, and sherry and a small bowl. Set aside.

Add the pineapple chunks, cooked chicken, and sauce to the skillet. Bring the mixture to a simmer and stir for 2 minutes. Serve over the rice. Top with cashews.