1/2 C cashews (whole preferred)
1 tblspn peanut or canola oil
1 1/2 lbs boneless chicken breasts, cut into bite-sized pieces
1/2 C sweet & sour sauce
1 tsp dried rosemary
1/2 tsp paprika
1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground ginger
1/2 C sliced peppers
1 1/2 C fresh pineapple chunks (or canned)
2 C cooked white or brown rice
Microwave cashews for 3 minutes to soften. Set aside. In a wok or skillet, heat oil on medium heat. Add chicken and saute until cooked through, about 5 minutes. Remove chicken from skillet and set aside. Add sweet & sour sauce, seasonings, sliced peppers, pineapple and cashews to skillet and saute until peppers are crisp-tender. Add chicken back into skillet and stir to combine; heat thoroughly. Remove from heat and serve over rice.
from Giant grocery store insert
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