Recipe and Photo by: Better Homes and Gardens
Plump chicken thighs, juicy fresh pineapple and crunchy cashews combine for a taste-of-the-tropics skillet in less than 30 minutes.
ounces boneless skinless chicken thighs or breasts
unsweetened pineapple juice
teaspoon crushed red pepper
green sweet pepper, cut into 1-inch squares (1 cup)
green onions, cut into 2-inch pieces
pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)
coarsely chopped cashews
1. Cut chicken into thin, bite-size strips. Set aside.
2. For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.
3. Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.
4. Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.
nutritional info per serving
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