Sweet and Sour Cashew Chicken with White Rice

Chicken thighs cooked on a skillet with fresh Dole® pineapple, peppers, brown sugar, ginger, and Kikkoman® soy and hoisin sauce, served over Minute® brown rice. Takeout-inspired, made at home.
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Cooking Instructions

  1. Prepare 2 cups uncooked rice according to package directions, set aside.
  2. Drain pineapple, reserve juice. Mix ¼ cup pineapple juice with cornstarch and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes. Add green pepper and cook for an additional 3 minutes. Stir in remaining pineapple juice, vinegar, soy sauce, hoisin sauce, brown sugar, garlic salt, ginger, salt and cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F.
  4. Add pineapple, tomatoes, and cornstarch mixture to skillet. Cook until sauce thickens.
  5. Serve over prepared rice and top with cashews.
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