Sweet'n sour cashew chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 16 oz can cling peaches |
| 2 | eaches | Boned, skinned chicken |
| Breast halves | ||
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sugar |
| 1 | each | Onion, chunked |
| 1 | cup | Cashews |
| 1 | cup | Sweet'n Sour Sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Minced fresh ginger |
| 2 | tablespoons | Vegetable oil, divided |
| 1 | each | Carrot, julienned |
Directions
Reserving ⅓ cup of syrup from peaches, cut slices in half. Blend reserved syrup and Sweet'n Sour sauce (bottled); set aside. Cut chicken into 1-inch squares. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken. Heat 1 Tb vegetable oil in wok or large skillet over high heat. Add chicken mixture and stir-fry 4 minutes.
Remove chicken to warm plate. Add second Tb oil to wok, and stir in onion and carrot. Stir-fry until vegetables are crisp/tender and add Sweet'n Sour mixture and reserved cooked chicken. Cook, stirring until chicken and vegetables are coated with sauce. Stir in peaches and cashews; heat through. Serve immediately over rice.