Add to the tropical feel of this Asian-style chicken dish by garnishing with wedges of fresh pineapple.




  • Cut chicken into thin, bite-size strips. Set aside.

  • For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.

  • Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.

  • Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.

Nutrition Facts

359 calories; 10 g total fat; 2 g saturated fat; 45 mg cholesterol; 96 mg sodium. 45 g carbohydrates; 21 g protein;