Sweet & Sour Chicken

With vegetables, pineapple, cashews, a teriyaki-like sauce, and your choice of chicken or pork, this Oriental dish has a great mix of flavors and textures. Serve with rice.

Ingredients:

- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews

Directions:

Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.

Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.

Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.

Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.