Ingredients :
- 1tablespoon olive oil
- 1tablespoon bottled minced garlic, 1 1/2 tablespoons cornstarch
- 1teaspoon grated fresh ginger, 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 red bell pepper
- 1 small can sliced water chestnuts, drained, 2 teaspoons brown sugar
- 1 (15 1/4-ounce) can pineapple chunks in juice, undrained
- 1/3 cup reduced-sodium soy sauce, 2 tablespoons rice vinegar
- 1/4 cup dry-roasted chopped cashews
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1 batch of prepared Baked Brown Rice, recipe follows
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Preparation :
Heat oil in a large nonstick skillet over medium-high heat, then add garlic, ginger, red pepper, and chicken to pan for 5 minutes. Remove chicken mixture from the pan, and add onion, celery, water chestnuts, and bell pepper to pan, for 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, vinegar, 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. Serve over rice.
Tips : Normally, the take-out version is made by deep frying the chunks of chicken in a thick batter before adding them to a thick, syrupy sauce. |
