Sweet and sour chicken

We made this recipe last night and it turned out really well.

Makes 4 servings:

enough rice for 4 people

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon minced ginger (or 1/2 teaspoon ground ginger)

1/4 teaspoon crushed red pepper

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2" pieces

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup red or green bell pepper

1 can pineapple chunks in juice (you will need 1 cup pineapple and 1/2 cup juice)

1/3 cup soy sauce

2 tablespoons or chicken broth

1 1/2 tablespoon corn starch

2 tablespoons brown sugar

1/4 cup dry roasted cashews (or peanuts)

Prepare rice according to package directions.

While rice is cooking, prepare sweet and sour chicken: place olive oil in large non-stick skillet over medium-high heat. Add garlic, ginger, crushed red pepper, and chicken. Saute until chicken is no longer pink, about 5 minutes. Remove chicken mixture from pan. Add onion, celery, and bell pepper. Saute about 4 minutes. Add pineapple and cook for about 30 seconds. Return chicken to pan. Combine pineapple juice, soy sauce, chicken broth, cornstarch and brown sugar in a bowl, whisking until combined well. Pour sauce into pan and bring to a boil. Cook 1 more minute. Turn off heat, sprinkle with nuts, and serve with rice.