Skinny Pinapple Chicken With Cashews
INGREDIENTS
·
1.5 lbs chicken breasts cut into 1/2"
cubes
·
1 cup diced pineapple fresh or canned, juices
reserved
·
2 garlic cloves minced
·
1 tablespoon fresh ginger minced
·
2 teaspoons sriracha sauce
·
1/2 cup cashews
·
steamed rice and fresh cilantro for serving
(optional)
INSTRUCTIONS
1. Heat the oil (1 tablespoon) in a
large skillet over medium high heat.
2. Add the cut up chicken breast meat to
the skillet and season with salt and pepper.
3. Cook chicken on all sides until browned
on the outside and fully cooked, about 6 minutes.
4. Meanwhile, mix together the 2 minced
cloves garlic, ginger (1 tablespoon), rice vinegar (2 tablespoons),
sriracha (2 teaspoons), sesame oil (1/2 teaspoon), and soy sauce (2
tablespoons), along with any pineapple juice that's been reserved, in a
small bowl or glass measuring cup.
5. Whisk together corn starch (2
teaspoons) and 1/4 cup water in a separate small bowl until a smooth slurry
is formed.
6. Add the sauce to the skillet with the
chicken. Then, stir in the cornstarch slurry. Heat over medium heat, stirring
constantly, until thickened (about 3 minutes).
7. Add the cashews (1/2 cup) and
diced pineapple (1 cup) to the skillet.
8. Serve over steamed rice garnished with
fresh cilantro
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