- 1 pound boneless, skinless chicken breast
- 1 tsp sesame oil
- 3 garlic cloves, minced fine
- 1/2 tsp ground ginger,
- 1 medium red bell pepper
- 1 small onion
- 3 stalks of celery
- 1/2 of a medium-sized cucumber
- 1 cup canned pineapple chunks, undrained
- 1/4 cup soy sauce
- 2 Tbsp corn starch
- 1 Tbsp plus 1 tsp granulated sugar
- 1 Tbsp rice wine vinegar
- 1/4 tsp crushed red pepper
- 1/4 cup raw cashews
1. First, prepare the sauce, veggies, and chicken. For the sauce, drain the canned pineapple into a collander set over a bowl so that you retain the pineapple juice. The juice is going into your sauce, so do not discard it! Set the drained pineapple aside until later, and measure out 3/4 cup of the pineapple juice (you may store the remaining juice in the fridge for a later use). Pour the pineapple juice into a medium-sized bowl or glass measuring cup. To the pineapple juice add the soy sauce, corn starch, granulated sugar, rice vinegar, and the crushed red pepper. Use a wire whisk to combine the mixture until smooth, and then set the sauce aside.
2. Slice the red bell pepper in half, and remove the core and the seeds. Using a sharp knife, slice the red bell pepper vertically into 1/4 inch strips. Set aside. Peel the onion, then slice it in half vertically. Slice each half into vertical slices that are each about 1/4 inch wide. For the celery, remove the leaves and the bottom of the celery stalk and discard them. Slice the celery stalks into one inch pieces on an angle for nice visual appeal. Finally, peel the cucumber. Score the sides of the cucuber with the prongs of a fork by applying pressure and running the fork down the length of the cucumber for a nice look. Slice the cucumber into 1/4 inch angular discs. Set all of the vegetables aside.
3. Next, use a sharp knife to remove any visible fat from the chicken. Then, slice the chicken breast into long strips about one inch wide. Then, slice each strip into bite-sized pieces, and set aside until you are ready to use it.
4. Place the sesame oil in a large skillet or wok over medium-high heat. Add the cashews, and cook them for one minute stirring constantly in order to toast them. Do not leave the cashews unattended as they can burn quickly. Remove the cashews, and set them aside. Add the garlic to the pan. Cook the garlic for one minute, until it becomes fragrant and lightly browned. Then, add the ginger, the chicken cubes, and cook them for about five minutes, stirring often to assure that each side of the chicken cubes is cooked evenly. Remove the chicken and place in a clean bowl. Set aside. Add the red pepper, onion, and celery to the pan. Cook for five to seven minutes, or until the vegetables are crisp-tender (do not overcook them or you will have mushy vegetables! They should still retain their vibrant color). Then, add the pineapple and cucumber, and cook for thirty seconds. Add back in the chicken. Add the sauce, and continue to cook for one to two minutes more, until the sauce becomes thick, stirring occasionally. Add the cashews back to the dish, and remove from the heat. Toss everthing together well to be sure the sauce is evenly coating all of the chicken, vegetables, pineapple, and cashews. Serve over steamed brown rice, and with baked egg rolls if desired.
Per Serving Calories 354, Fat 9 grams, Pro 38 grams, Carbs 27 grams