Sweet And Sour Cashew Chicken

• 1 Tbsp. butter
• 1 Tbsp. oil
• 1/3 c. green bell pepper, cut into strips
• 1/3 c. red bell pepper, cut into strips
• 4 boneless, skinless chicken breast halves, cut into small chunks
• 1 (12 oz.) jar pineapple ice cream topping (about 1 c.)
• 1 Tbsp. sugar
• 1/4 tsp. ground ginger
• 1/4 c. vinegar
• 3 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• Cooked rice
• Toasted cashews

1. Saute the peppers in the butter and oil until tender but not mushy. Remove from pan and set aside.
2. Add the chicken to the skillet.
3. If needed, add a little more butter and oil. Cook until the chicken is lightly browned and tender.
4. Add peppers back to skillet along with the ice cream topping, sugar, ginger, and vinegar.
5. Stir to mix well.
6. Combine the soy sauce and cornstarch in a small bowl and stir until blended.
7. Add to skillet, mixing well.
8. Serve over rice and sprinkle the toasted cashews over the top. Makes 4 servings.

butter, oil, green bell pepper, red bell pepper, chicken, pineapple ice cream topping, sugar, ground ginger, vinegar, soy sauce, cornstarch, rice, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100628 (may not work)