"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pineapple-Cashew Chicken Stir Fry Recipe

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This recipe for Pineapple-Cashew Chicken Stir Fry, by , is from Walker Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terisa Taylor
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Boneless, Skinless Chicken Breast, Cut into Medium Chunks
2 Tbsp. Corn Starch
1 Tsp. Ginger
1 Tsp. Salt
1 Tsp. Pepper
3 Tbsp. Peanut Oil
1 16-Oz. Can of Pineapple Chunks (in juice)
2 Tbsp. Soy Sauce
1/2 Cup Cashews
1 Pkg. Frozen Stir Fry Vegetables

Directions:
Directions:
Season pre-cut chicken breast chunks with salt, pepper, and ginger. Coat with corn starch. Put peanut oil in a wok or large skillet and turn stove top to medium high. Once peanut oil is hot, place prepared chicken in your wok or large skillet and stir fry until golden brown. Add the pineapple chunks (and juice) and soy sauce, simmer for 5 minutes. Remove your pineapple chicken mixture from heat but leave a little of the juice in the wok. Place mixture in a bowl and set aside. Stir fry cashews and vegetables together in wok until vegetables are completely thawed and hot. Combine all ingredients and simmer until flavors are mixed. Serve immediately over rice.

 

 

 

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