Wednesday, June 6, 2012

Sweet and Sour Cashew Chicken





  • 1/4 cup cashew pieces
  • 1 pound boneless, skinless chicken breasts or thighs, or pork tenderloin
  • 2 tablespoons cornstarch, divided
  • 3 tablespoons low-sodium soy sauce, divided
  • 1 tablespoon sherry 
  • 1 (8-ounce) can pineapple chunks in juice, undrained
  • 1/4 cup rice vinegar
  • 1/3 cup pineapple juice from the can of pineapples
  • 2 tablespoons ketchup 
  • 1 tablespoon Sriracha
  • 1 tablespoon sesame oil
  • 1 teaspoon bottled minced ginger
  • 1 teaspoon bottled minced garlic
  • 1 cup chopped red bell pepper
  • 1 bunch green onions chopped 
Cut chicken into 3/4 inch cubes and toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 tablespoon sherry.  Set aside.

Combine remaining cornstarch, soy sauce,vinegar, pineapple juice, ketchup and sriracha.  Whisk togehter and set aside.

Heat a wok with the Sesame oil.  Add chicken and stir for 3 minutes.    Add ginger and garlic and stir for 1 minute, then add pineapple and bell pepper stirring for 3 minutes.  Finally add juice mixture, bring to boil and stir for 1 minute while it thickens.  Turn off heat and garnish with cashew pieces and green onion, serve over rice.  

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