- Reserving 1/3 cup syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside.
- Cut chicken into 1-inch square pieces. Combine cornstarch, soy sauce, ginger and sugar; stir in chicken.
- Heat 1 Tbsp. 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 & sour sauce mixture. Cook, stirring, until chicken and vegetables are coated with sauce.
- Stir in peaches and cashews; heat through. Serve immediately.
Sweet & Sour Cashew Chicken
Yield
Yield: 4 servings
kikkoman products used:
ingredients
1 can (15-1/4 oz.) cling peach slices in heavy syrup
1 cup Kikkoman Sweet & Sour Sauce
2 boneless, skinless chicken breast halves
1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 tablespoon minced fresh ginger root
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 onion, chunked
1 green pepper, chunked
1 small carrot, cut diagonally into thin slices
1/3 cup roasted cashews
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
