Ingredients
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1/4 cup Brown Sugarpacked
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3/4 tsp Gingerground
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1 and 1/4 tsp Garlic Powder
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1/4 tsp Curry Powder
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1 tbsp Worcestershire Sauce
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1 and 1/2 cups Pineapple Juice
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1/3 cup Rice Wine Vinegar
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1/4 cup Ketchup
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2 tbsp Cornstarch
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1/4 cup Soy Sauce
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2 cups Chicken Breastcooked and cubed
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1 and 1/2 lbs Shrimpshelled and deveined
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1 to 2 Red Bell PeppersCored and diced
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1 to 2 Green Bell PeppersCored and diced
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1/4 cup Water
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2 to 3 cloves Garlicminced
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Canola Oil
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1 cup Cashewsunsalted
Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
