Sweet and Sour Chicken With Cashews

Photo by   Tom Schierlitz
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 700 calories
    • 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


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


  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.