Better Than Take Out Sweet and Sour Chicken with Cashews

For the Sweet and Sour Chicken: 

• 1 LB. boneless skinless chicken breast, thin
• 2 Red bell peppers, chopped in thick pieces
• 1 Cup onion, chopped in thick pieces
• 2 Green bell peppers, chopped in thick pieces
• 1 20 oz. Can pineapple chunks
• 1 14 oz. Can baby corn
• 1/2 Cup raw cashews
• 1 Cup broccoli florets
• 1 TBSP minced garlic
• 1 TBSP olive oil

For the Sauce: 

• 1 TBSP coconut aminos (I used the New Primal brand from Whole Foods)
• 2 TBSP corn starch + 2 TBSP water for sauce
• 1/2 Cup brown sugar
• 1 Cup pineapple ginger juice (from Whole Foods. You can also use regular pineapple juice + 1 TSP grated ginger or you can omit the ginger and just stick with the regular pineapple juice)
• 2 TBSP soy sauce
• 3 TBSP apple cider vinegar
  

1. Prepare your ingredients: chop your red bell pepper, green bell pepper, onion and broccoli (if needed). Place in separate bowls and set aside.
2. Drain your baby corn and pineapple cans. Set aside.
3. If you have a thick piece of boneless skinless chicken breast that is not butterflied already, slice the chicken in half lengthwise to have thinner pieces. Cut a piece of parchment paper or wax paper and lay it on your cutting board, place the chicken on top and then layer with another sheet of parchment paper or wax paper. Using a meat tenderizer hammer the chicken so it becomes even thinner. Hammer until about 1/2-1 inch thick. Slice the chicken in longer pieces (not cubes). Season with salt and pepper and set aside.
4. In a bowl, whisk together your cornstarch and water, set aside.
5. In another bowl, whisk together: coconut aminos, brown sugar, pineapple ginger juice, soy sauce and apple cider vinegar. Set aside.
6. Spray your wok or pan with non stick spray and heat on your stove over medium to high heat. Add you chicken and cook for about 5-7 minutes or until no longer pink. When done, remove from heat and set aside.
7. Heat 1 TBSP olive oil in the same wok or pan over medium heat, add minced garlic and cook for about 1-2 minutes until fragrant.
8. Add your red bell peppers, green bell peppers and onions. Cook for about 5 minutes until vegetables are tender. Then, add your broccoli, baby corn and pineapple chunks and cook another 5-7 minutes until bright and tender. Add your cashews and mix everything well.
9. Add your chicken back to the wok or pan. Whisk the cornstarch and water mixture again and then mix it with your sauce (combine the two bowls). Whisk the sauce to mix in the cornstarch and pour sauce over chicken and vegetables. Bring your heat to medium low and mix everything well. Sauce should begin to thicken and simmer.
10. Cook over medium low heat for another 5-10 minutes to let the sauce get hot and mix in with the chicken and vegetables. When done, serve immediately with steamed white rice or lo mein noodles.
11. ENJOY!