Sweet and Sour Chicken

Ingredients

• 1 tablespoon bottled garlic minced
• 2 teaspoons brown sugar 
• 0.5 cup celery chopped
• 1.5 tablespoons cornstarch 
• 0.3 teaspoon pepper red crushed
• 2 tablespoons sherry dry
• 1 teaspoon ground ginger fresh (such as Spice World)
• 0.3 cup soy sauce reduced-sodium
• 1 tablespoon olive oil 
• 0.8 cup onion chopped
• 15.3 ounce pineapple chunks undrained canned
• 0.5 cup bell pepper red chopped
• 0.3 cup roasted cashews chopped
• 1.5 pounds chicken breast boneless skinless cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add garlic, ginger, red pepper, and chicken to pan; saut 5 minutes or until chicken is done.
3. Remove chicken mixture from pan; set aside.
4. Add onion, celery, and bell pepper to pan, and saut 4 minutes or until crisp-tender.
5. Drain pineapple, reserving 1/2 cup juice.
6. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use.
7. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
8. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute.
9. Sprinkle with cashews.