Sweet and Sour Chicken

Baked Sweet and Sour Chicken – No need to order take-out anymore – this homemade version is so much healthier and a million times tastier

Yield :

4 servings (serving size: about 1 cup)

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 :

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.