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  • 1 In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center.
    Add bell pepper and sweet-and-sour sauce; cook 3 to 4 minutes, stirring occasionally, until bell pepper is tender. Stir in pineapple; cook 1 to 2 minutes or until hot.
  • 2
  • To add crunch, sprinkle with 1/2 cup chopped cashews.
  • Serve over cooked rice.
  • Boneless skinless chicken breasts can be used instead of chicken thighs.
  • Garnish with sliced green onions.