12 ounces skinless, boneless chicken thighs or breasts
1/3 cup unsweetened pineapple juice
1/4 cup orange juice
1 1/2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 cloves garlic, minced
1 medium green sweet pepper, cut into 1 inch squares
4 green onions, cut into 2 inch pieces
1/2 medium pineapple, peeled, cored, and cut into 1 inch chunks
hot cooked rice
1/4 cup coarsely chopped cashews
Cut chicken into thin, bite size strips. Set aside. For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside. Add oil to wok or 12 inch skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. stir fry for 1 1/2 minutes. Remove vegetables from the wok. Add chicken to wok. Stir fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Serves 4.
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