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Pineapple Cashew Chicken


Ingredients:
2 cubes low-sodium chicken bouillon
1 pound boneless, skinless chicken breast, cut into strips
¼ cup strawberry vinegar
1 (20-ounce) can pineapple tidbits, drained; juice reserved
1 medium green or red pepper
½ cup sliced onions
½ cup sliced carrots
1 cup broccoli florets
¾ cup cashews
Hot cooked rice
 
How to cook:
1.     In a large nonstick skillet, brown chicken strips; add onion and cook 1 minute longer.
        Remove pan from heat.
2.     Dissolve the chicken bouillon in the reserved pineapple juice; add the vinegar and stir well.
3.     Add to the browned chicken. Return pan to medium heat.
4.     Stir in broccoli, carrots, pepper and cashews.
5.     Cook until vegetables are crisp-tender.
6.     Add the pineapple tidbits and serve over hot rice.

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