Sweet and Sour Chicken

By

******* KIANA DOES NOT LIKE THIS RECIPE ********


Nutritional Information

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Amount per serving
Calories: 388
Calories from fat: 27%
Fat: 11.6g
Saturated fat: 2.4g
Monounsaturated fat: 6.2g
Polyunsaturated fat: 2g
Protein: 41.5g
Carbohydrate: 28.9g
Fiber: 2.1g
Cholesterol: 101mg
Iron: 2.7mg
Sodium: 858mg
Calcium: 58mg

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  • 4

Ingredients

  • 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 cashews

Preparation

Step 1

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.

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