Nutrition balance score
Good
Glycemic Index
56
Moderate
Nutrition per serving
Calories2953 kcal (148%)
Total Fat71.9 g (103%)
Carbs426.6 g (164%)
Sugars184.4 g (205%)
Protein150.9 g (302%)
Sodium4749.5 mg (237%)
Fiber25.6 g (91%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

½ cuplight brown sugar
plus 1 tablespoon, packed

3 tablespoonscornstarch

½ cuprice vinegar
plus 1 tablespoon

5 tablespoonssoy sauce

1 tablespoontomato paste

⅔ cuppineapple juice
divided

1 poundboneless skinless chicken breast
trimmed of visible fat and cut into 1-inch cubes

2 tablespoonscanola oil

ginger
1$1/2-inch, grated

1red onion
medium, chopped

1red bell pepper
chopped

20 ouncepineapple chunks can
drained

8 ouncessnow peas

½ cupcashews
unroasted, soaked in water for 15 minutes, then drained

4 cupsrice
cooked

skillet
12-inch, nonstick
Instructions
Step 1
4.2
Step 2
Serves 4 servings
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Makes leftovers
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