Sweet and Sour Chicken

Sweet and Sour Chicken
To save time, cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.

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.
Yield

4 servings (serving size: about 1 cup)
Nutritional Information

CALORIES 388(27% from fat); FAT 11.6g (sat 2.4g,mono 6.2g,poly 2g); PROTEIN 41.5g; CHOLESTEROL 101mg; CALCIUM 58mg; SODIUM 858mg; FIBER 2.1g; IRON 2.7mg; CARBOHYDRATE 28.9g