1/2 cup (3 1/2 ounces) plus 1 tablespoon packed light brown sugar
3 tablespoons cornstarch
1/2 cup plus 1 tablespoon rice vinegar
5 tablespoons soy sauce
1 tablespoon tomato paste
2/3 cup pineapple juice, divided
1 pound boneless, skinless, chicken breast, trimmed of visible fat and cut into 1-inch cubes
2 tablespoons canola oil
1 1/2-inch knob ginger, grated (about 2 tablespoons)
1 medium red onion, chopped
1 red bell pepper, chopped
Drained pineapple chunks from 20 ounce can (about 1 cup)
8 ounces snow peas
1/2 cup unroasted cashews, soaked in water for 15 minutes, then drained
4 cups cooked rice
In small bowl, whisk brown sugar, cornstarch, rice vinegar, soy sauce, and tomato paste until combined. Whisk in 1/3 cup pineapple juice; set aside.
Heat remaining 1/3 cup pineapple juice in 12-inch nonstick skillet over medium heat until simmering. Add chicken and gently cook until chicken is opaque and just about cooked through, 1 to 2 minutes. Remove chicken and set aside on plate. Discard any leftover liquid in pan and wipe clean with a paper towel.
Add oil skillet and return to medium heat until shimmering. Add ginger, onion, pepper, pineapple, and cook, stirring frequently, until onion and pepper are just beginning to soften, 2 to 3 minutes. Add snow peas and cook until just beginning to soften but still crisp, 1 to 2 minutes.
Stir in cashews, chicken, and sauce. Cook, stirring, until sauce boils and thickens, chicken is cooked through, and entire mixture is coated, about 2 minutes more. Serve immediately over white rice.
12-inch nonstick skillet
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 105g||38%|
|Dietary Fiber 5g||16%|
|Total Sugars 44g|
|Vitamin C 102mg||512%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|