This recipe is prepared with the Cook's Essentials® 10-cup Digital Stainless Steel Nonstick Rice Cooker (K30032).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
1 lb frozen breaded popcorn chicken
2 Tbsp oil
1 tsp fresh ginger, grated
1 cup onion, chopped
1 cup celery, sliced thin on the bias
1 cup green pepper, chopped
1 cup canned pineapple chunks
1/2 cup juice from canned pineapple
1/2 cup rice wine vinegar
2/3 cup ketchup
1 Tbsp cooking sherry
1/2 cup dry roasted cashews, chopped
2 cups long grain rice, cooked
Cook the chicken according to package directions.
Heat the oil in large skillet over medium-high heat. Add the ginger and sauté for 30 seconds. Add the onion, celery, and pepper and sauté until the vegetables are cooked through but not soft, about 5-8 minutes.
While vegetables are sautéing, whisk together the pineapple juice, rice wine vinegar, ketchup, and sherry and a small bowl. Set aside.
Add the pineapple chunks, cooked chicken, and sauce to the skillet. Bring the mixture to a simmer and stir for 2 minutes. Serve over the rice. Top with cashews.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.