1 1/2poundsskinless, boneless chicken breast, cut into 1/2-inch pieces
3/4cupchopped onion
1/2cupchopped celery
1/2cupchopped red bell pepper
115 1/4-ounce can pineapple chunks in juice, undrained
1/3cupreduced-sodium soy sauce
2tablespoonsdry sherry
1 1/2tablespoonscornstarch
2teaspoonsbrown sugar
1/4cupdry-roasted chopped cashews
Instructions
In a large nonstick skillet, heat oil over medium-high heat. Add garlic, ginger, red pepper, and chicken and sauté 5 minutes or until chicken is no longer pink. Remove 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 garnish. In a two cup measuring cup, whisk together the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar until smooth.
Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Remove from heat and sprinkle with cashews.