Pucker Up

I really like Chinese food, but James would much rather eat something else. I love going to PF Changs, but he usually has an alternate request when I suggest it. So, I found a recipe that I could make at home when I am in the mood for Chinese. Actually, James really likes it and will even request it when we have not had it in a while.

Sweet and Sour Chicken:

1 Tbsp. oil
1 Tbsp. bottled minced garlic
1 tsp. ginger
1/4 tsp. crushed red pepper
1 1/2 lbs. chicken breasts, cut into 1/2 inch pieces
1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 15oz. can pineapple tidbits, juice reserved
1/3 cup reduced sodium soy sauce
2 Tbsp. dry sherry
1 1/2 Tbsp. cornstarch
2 tsp. brown sugar
1/4 cup dry roasted peanuts, chopped

Heat oil in a skillet over medium high heat. Add chopped chicken, garlic, ginger, red pepper, onion, celery, and red bell pepper. Cook until chicken is done and vegetables are tender. When mixture is fully cooked, add drained pineapple. In a separate bowl, combine pineapple juice, soy sauce, sherry, cornstarch, and brown sugar. When mixture is combined, pour it into the chicken mixture. Combine well. Serve over rice. Top with cashews.