I found this recipe in my Taste of Home Cookbook, but decided to modify it based on the ingredients I had. It called for pork as the meat and snow peas for the vegetable. This was fabulous! It had a great flavor to it and my family cleaned their plates. Excellent easy summer meal!
- Servings 4
- Prep/Total Time: 30 min.
Ingredients
- 2 tablespoons cornstarch, divided
- 1 tablespoon sherry or chicken broth
- 1 lb boneless chicken breast, cut into pieces
- 1/4 cup sugar
- 1/3 cup water
- 1/4 cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons ketchup
- 1 tablespoon olive oil
- 1/3 cup unsalted cashews
- 1/4 cup chopped green onions
- 2 teaspoons ginger
- 2 garlic cloves, minced
- 4 cups Zucchini and summer squash julienned
- 1 can (8 ounces) unsweetened pineapple chunks, drained
- Hot cooked rice, optional
Directions
- In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add chicken and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry chicken in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add zucchini, squash, and pineapple; stir-fry until zucchini ans squash are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve over rice if desired. Yield: 4 servings.
No comments:
Post a Comment