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.

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