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Friday Feast: Sweet and Sour Chicken

April 30, 2010


I cooked this awesome sweet and sour chicken a few weeks ago, and man it was lovely and simple! I found the recipe in the April issue of Real Simple, and it’s so yummy and easy. Even though it seems to have a lot of ingredients, most you should already have in your kitchen.

Real Simple’s Sweet and Sour Chicken with Cashews

Preparation Time: 10 minutes

Cook Time: 25 minutes

Cleanup Time: 8 minutes



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 jalapeno), seeded and sliced

1/2 cup roasted cashews

2 scallions, thinly sliced

  • Cook the rice according to the package directions. Meanwhile, cook the chicken according to the package directions. (If there’s a pan-frying option, choose it; otherwise, bake.)
  • In a small bowl, make the sauce: Whisk together the preserves, soy sauce, vinegar, and ginger; set aside. (I actually wish there was more sauce. So, when you can, embellish the proportions.)
  • Heat the oil in a large skillet over medium-high heat. Add the celery and cook, tossing, for 2 minutes. Add the snow peas and chili pepper and cook, tossing, until the vegetables are just tender, 1 to 2 minutes more.
  • Add the chicken, sauce, and cashews and toss to coat. Serve over the rice and sprinkle with the scallions.
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