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Ingredients One per line	1 T olive oil 1 T bottled minced garlic 1 tsp ground ginger 1/4 tsp crushed red pepper 1 lb. boneless skinless chicken breasts cut into 1/2 inch pieces 3/4 C chopped onion 1/2 C chopped celery 1/2 C chopped red pepper 1 (15 oz) can pineapple chunks in juice, undrained 1/3 C soy sauce 2 T apple cider vinegar 1 1/2 T cornstarch 2 tsp brown sugar 1/4 C dry-roasted chopped cashews
Directions One per line	Heat oil in large skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan. Saute for 5 minutes or until chicken is done. Remove chicken mixture from pan, set aside. Add onion, celery, and bell pepper to pan. Saute for 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 C juice. Add 1 C pineapple chunks to pan, cook 30 seconds. Reserve remaining pineapple juice for another use. Combine the reserved 1/2 C juice, soy sauce, apple cider vinegar, cornstarch, and sugar in a bowl. Stir with a whisk until smooth. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute, sprinkle with cashews. Notes: Serves 4. Sometimes this sauce isn't thick enough. If needed, add cornstarch and a little water to a bowl. Mix, and add to sauce, and stir until desired thickness. This recipe does require a lot of chopping. But it is really healthy and yummy! This is a cooking light recipe I got from a magazine. Serve over rice. I use only 1 lb. chicken. I 1.5 times the vegetables I double the sauce.
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