Sweet And Sour Cashew Chicken
- 1 (16 oz.) can cling peach slices in syrup
- 1 c. bottled sweet and sour sauce
- 2 boneless, skinless chicken breast halves
- 1 Tbsp. cornstarch
- 1 Tbsp. minced fresh ginger root
- 1/2 tsp. sugar
- 2 Tbsp. vegetable oil, divided
- 1 small carrot, cut diagonally into thin slices
- 1 Tbsp. soy sauce
- 1 onion, cut in chunks
- 1 green pepper, cut in chunks
- 1/3 c. roasted cashews
- Reserving 1/3 cup syrup, drain peaches.
- Cut slices in half. Blend reserved syrup and sweet and sour sauce; set aside.
- Cut chicken into 1-inch square pieces.
- Combine cornstarch, soy sauce, ginger and sugar.
- Stir in chicken.
- Heat 1 tablespoon oil in hot wok or large skillet over high heat.
- Add chicken and stir-fry 4 minutes.
- Remove.
- Heat remaining oil in same pan.
- Add onion, green pepper and carrot; stir-fry 4 minutes.
- Stir in chicken and sweet and sour sauce mixture.
- Cook, stirring until chicken and vegetables are coated with sauce.
- Stir in peaches and cashews; heat through.
- Serve immediately.
- Makes 4 servings.
syrup, sour sauce, chicken, cornstarch, fresh ginger root, sugar, vegetable oil, carrot, soy sauce, onion, green pepper, cashews
Taken from www.cookbooks.com/Recipe-Details.aspx?id=358584 (may not work)