Sweet and Sour Chicken With Cashews

Sweet and Sour Chicken With Cashews
  Tom Schierlitz
Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

1
cup
long-grain white rice
18
ounces
frozen chicken nuggets
1/2
cup
apricot preserves
2
tablespoons
low-sodium soy sauce
2
tablespoons
cider vinegar
2
tablespoons
grated fresh ginger
1
tablespoon
canola oil
4
stalks
celery, thinly sliced
1/2
pound
snow peas
1
chili pepper (such as serrano or jalapeño), seeded and sliced
1/2
cup
roasted cashews
2
scallions, thinly sliced

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, cook the chicken according to the package directions. (If there’s a pan-frying option, choose it; otherwise, bake.)
  3. In a small bowl, whisk together the preserves, soy sauce, vinegar, and ginger. Set aside.
  4. Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes.
  5. Add the snow peas and chili pepper and cook, tossing, until the vegetables are just tender, 1 to 2 minutes.
  6. Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 700
  • Fat 22 g
  • Sat Fat 4 g
  • Cholesterol 51 mg
  • Sodium 640 mg
  • Protein 33 g
  • Carbohydrate 93 g
  • Sugar 30 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 63 mg
What does this mean? See Nutrition 101.