Sweet 'n' Sour Chicken

by Sarah
from Virtuous Daughters, February 2009~Volume 8, Number 11

• 2 T. cornstarch, divided
• 1 T. chicken broth
• 1 lb. Boneless chicken thighs cut into  1–inch cubes
• 1/3 c. sugar
• 1/3 c. water
• 1/4 c. cider vinegar
• 3 T. soy sauce
• 3 T. ketchup
• 1 T. canola oil
• 1/3 c. roasted cashews
• 1/4 c. chopped green onions
• 2 garlic cloves, minced
• 2 tsp. Minced fresh gingerroot
• 1/2 lb. (3 c.) fresh snow peas
• 8 oz. can pineapple chunks, drained
• Hot cooked rice, optional

 
In a large bowl, stir 1 T. cornstarch and chicken broth until smooth; add chicken and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce, and ketchup until smooth; set aside. In a large skillet or wok, stir-fry chicken in hot canola oil for 10 minutes or until done. Add the cashews, onions, garlic, and ginger; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve over rice if desired. Yields 4 servings.