1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.
This is really good for a weeknight dinner. I made half the recipe for 2 of us but used fresh garlic and added more veggies than called for. Also used a green pepper instead of red because I had it on hand. I made a full recipe of the sauce and it was a little too thick so less cornstarch next time. I garnished with toasted sliced almonds which worked perfectly.
As other reviewers have noted, it was too much of something (ginger and sherry?) and lacking something else (salt and something tangy). I added fresh string beans and shredded carrots, which were yummy. Thinking this would be nice in a hoisin sauce right out of a jar. I did like the red pepper flakes, added the right amount of hot. Not bad, will try again with some tweaks.
The first day I ate this I thought it was okay. A lot of effort (chopping everything) for something to be good but not great. The second day it was much better. The flavors need to marinate together on this. My mother and husband really liked it. I used brown rice, omitted the cashews and used fresh ginger.