Ingredients

	1/4 cup Brown Sugar packed
	3/4 tsp Ginger ground
	1 and 1/4 tsp Garlic Powder
	1/4 tsp Curry Powder
	1 tbsp Worcestershire Sauce
	1 and 1/2 cups Pineapple Juice
	1/3 cup Rice Wine Vinegar
	1/4 cup Ketchup
	2 tbsp Cornstarch
	1/4 cup Soy Sauce
	2 cups Chicken Breast cooked and cubed
	1 and 1/2 lbs Shrimp shelled and deveined
	1 to 2 Red Bell Peppers Cored and diced
	1 to 2 Green Bell Peppers Cored and diced
	1/4 cup Water
	2 to 3 cloves Garlic minced
	Canola Oil
	1 cup Cashews unsalted

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Sweet and Sour Shrimp and Chicken

Name: Sweet and Sour Shrimp and Chicken
Cuisine: Chinese
Ingredients: Brown Sugar: 1/4 cup; Ginger: 3/4 tsp; Garlic Powder: 1 and 1/4 tsp; Curry Powder: 1/4 tsp; Worcestershire Sauce: 1 tbsp; Pineapple Juice: 1 and 1/2 cups; Rice Wine Vinegar: 1/3 cup; Ketchup: 1/4 cup; Cornstarch: 2 tbsp; Soy Sauce: 1/4 cup; Chicken Breast: 2 cups; Shrimp: 1 and 1/2 lbs; Red Bell Peppers: 1 to 2; Green Bell Peppers: 1 to 2; Water: 1/4 cup; Garlic: 2 to 3 cloves; Canola Oil; Cashews: 1 cup

Cuisine:

Chinese

Medium

Ingredients

1/4 cup Brown Sugar
packed
3/4 tsp Ginger
ground
1 and 1/4 tsp Garlic Powder
1/4 tsp Curry Powder
1 tbsp Worcestershire Sauce
1 and 1/2 cups Pineapple Juice
1/3 cup Rice Wine Vinegar
1/4 cup Ketchup
2 tbsp Cornstarch
1/4 cup Soy Sauce
2 cups Chicken Breast
cooked and cubed
1 and 1/2 lbs Shrimp
shelled and deveined
1 to 2 Red Bell Peppers
Cored and diced
1 to 2 Green Bell Peppers
Cored and diced
1/4 cup Water
2 to 3 cloves Garlic
minced
Canola Oil
1 cup Cashews
unsalted

Directions

Steps

1 Done	To a sauce pan add the following sauce ingredients; brown sugar, ginger, garlic powder, curry powder, Worcestershire sauce, pineapple juice, rice wine vinegar, ketchup, corn starch dissolved in soy sauce. Cook for 5 minutes stirring frequently.
2 Done	Heat wok, add 2 Tbsp. oil, and sauté garlic until golden. Add peppers and stir fry 2-3 minutes. Add 1/4 cup water, cover and cook for 2-3 minutes or until peppers are cooked but still very firm. Transfer to the sauce pan.
3 Done	Add 2 Tbs. oil to the wok and stir fry the shrimp for 3 minutes. Add the chicken and cashew nuts, stir fry for 2 minutes. Transfer to sauce pan. Cook until heated throughout. Serve over white rice.