Cashew Sweet and Sour Chicken

Easy-to-make sweet and sour chicken with crisp green bell pepper, just the right touch of hoisin sauce served over rice ... don't forget the toasted cashews!

Makes 4 to 6 Servings

3 Member Ratings


2 cups Minute® White Rice, uncooked
1 can (20 oz.) pineapple chunks
2 Tbsps cornstarch
1 Tbsp sesame oil
6 boneless skinless chicken thighs, cubed
1 green bell pepper, cut into chunks
2 Tbsps soy sauce
3 Tbsps hoisin sauce
1 Tbsp packed brown sugar
1/4 tsp garlic salt
1/4 tsp ground ginger
1 cup cherry tomatoes, halved
1/2 cup chopped cashews, toasted


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