Sweet And Sour Cashew Chicken - cooking recipe

Ingredients

1 (16 oz.) can cling peach slices in syrup
1 c. bottled sweet and sour sauce
2 boneless, skinless chicken breast halves
1 Tbsp. cornstarch
1 Tbsp. minced fresh ginger root
1/2 tsp. sugar
2 Tbsp. vegetable oil, divided
1 small carrot, cut diagonally into thin slices
1 Tbsp. soy sauce
1 onion, cut in chunks
1 green pepper, cut in chunks
1/3 c. roasted cashews

Preparation

Reserving 1/3 cup syrup, drain peaches.
Cut slices in half. Blend reserved syrup and sweet and sour sauce; set aside.
Cut chicken into 1-inch square pieces.
Combine cornstarch, soy sauce, ginger and sugar.
Stir in chicken.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 4 minutes.
Remove.
Heat remaining oil in same pan.
Add onion, green pepper and carrot; stir-fry 4 minutes.
Stir in chicken and sweet and sour sauce mixture.
Cook, stirring until chicken and vegetables are coated with sauce.
Stir in peaches and cashews; heat through.
Serve immediately.
Makes 4 servings.