Friday Feast: Sweet and Sour Chicken
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.