Sweet and sour chicken with cashews

By brenie_shydee

Ingredients

• 1 cup long-grain white rice
• 18 ounces frozen chicken nuggets
• 1/2 cup apricot preserves
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons grated fresh ginger
• 1 tablespoon canola oil
• 4 stalks celery, thinly sliced
• 1/2 pound snow peas
• 1 chili pepper (such as serrano or jalapeo), seeded and sliced
• 1/2 cup roasted cashews
• 2 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

1.Cook the rice according to the package directions. Meanwhile, cook the chicken according to the package directions. (If there’s a pan-frying option, choose it; otherwise, bake.)

2.In a small bowl, make the sauce: Whisk together the preserves, soy sauce, vinegar, and ginger; set aside.

3.Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and chili pepper and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.

4.Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions