Time: 30 minutes

Music Selection: BeeGees – You Should Be Dancing

The BeeGees might get you up and dancing, but so will this sweet & sour chicken dish. It is a tasty healthy supper. While it does take a bit of planning, as I don’t always have cashews and pineapple around, I do really enjoy making it and we all enjoy eating it, as much as we like dancing to the BeeGees.

Ingredients:

2 – 4 Tbsp peanut oil

1 cup raw cashews

4 boneless chicken breasts, cut into chunks

Salt/pepper

4 Tbsp cornstarch

½ cup chopped red pepper

½ cup chopped green pepper

1 cup canned pineapple chunks, drained wit ½ cup reserved juice

1 red onion, cut in large chunks

1/4 cup ketchup

3 Tbsp brown sugar

3 Tbsp rice wine vinegar

½ cup chicken stock

3 Tbsp of cornstarch whisked with 4 Tbsp water

4 – 6 cups cooked hot rice

Green onion

Directions:

In large wok, heat 1 Tbsp oil on high. When oil is very hot, add in cashews and stir/toss until the cashews are browned. Remove cashews from heat and salt them – set them aside.

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In meantime, start rice as it usually takes 20 minutes to cook.

In wok, add the rest of the oil. Take a large plastic ziplock bag and add in the cornstarch, salt and pepper. Then add in the chicken and toss it to coat the chicken in the cornstarch.

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When oil is hot, sear the chicken chunks  on all sides, then remove chicken from wok. Set aside.

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Add the onions to the wok and cook for 3 minute, until starting to soften. Then add the peppers and keep tossing and cooking for a few more minutes. You do not want these to over cook.

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Now in a small bowl,add the ketchup chicken stock, brown sugar and rice wine vinegar. Mix well, then add to the wok. Whisk the cornstarch and water and slowly add to the wok.

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Keep mixing so it thickens without lumping. Add the chicken and pineapple back in and mix.

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Remove from heat. In bowls, add about a cup of rice, then ladle the sweet and sour chicken on top. Garnish with the cashews and/or a little green onion.

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