What We Sell

Ingredients 1 tablespoon olive oil 1 tablespoon bottled minced garlic 1 teaspoon bottled ground fresh ginger (such as Spice World) 1/4 teaspoon crushed red pepper 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces Click to see savings 3/4 cup chopped onion Click to see savings 1/2 cup chopped celery 1/2 cup chopped red bell pepper Click to see savings 1 (15 1/4-ounce) can pineapple chunks in juice, undrained 1/3 cup reduced-sodium soy sauce 2 tablespoons dry sherry 1 1/2 tablespoons cornstarch 2 teaspoons brown sugar 1/4 cup dry-roasted chopped cashews

Nutrition Facts Fat Polysaturated fat Calories from fat Saturated fat Monosaturated fat Cholesterol Sodium Carbohydrate Fiber Protein Iron Calcuim 11.6g 27% 2.4g 6.5g 2g 101mg 858mg 28.9g 2.1g 41.5g 2.7mg 58mg   *Percent Daily Values are based on a 2,000 calorie diet.

Directions

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