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.
2 – 4 Tbsp peanut oil
1 cup raw cashews
4 boneless chicken breasts, cut into chunks
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
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.
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.
When oil is hot, sear the chicken chunks on all sides, then remove chicken from wok. Set aside.
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.
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.
Keep mixing so it thickens without lumping. Add the chicken and pineapple back in and mix.
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.