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Ingredients
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    12   ounces 
    skinless, boneless chicken thighs or breasts
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    1/3  cup 
    unsweetened pineapple juice
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    1/4  cup 
    orange juice
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    1 1/2  teaspoons 
    cornstarch
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    1/4  teaspoon 
    crushed red pepper
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    1   tablespoon 
    cooking oil
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    2   
    cloves garlic, minced
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    1   
    medium green sweet pepper, cut into 1-inch squares (1 cup)
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    4   
    green onions, cut into 2-inch pieces
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    1/2  
    medium pineapple, peeled, cored, and cut into 1-inch chunks (1-1/2 cups)
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    Hot cooked rice
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    1/4  cup 
    coarsely chopped cashews

Directions
1.
Cut chicken into thin, bite-size strips. Set aside.
2.
For sauce, in a small bowl combine pineapple juice, orange juice, cornstarch, and crushed red pepper. Set aside.
3.
Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic in hot oil for 15 seconds. Add green sweet pepper and green onions. Stir-fry for 1-1/2 minutes. Remove vegetables from the wok.
4.
Add chicken to wok. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add pineapple. Stir to coat. Cook and stir about 1 minute more or until heated through. Serve immediately over cooked rice. Sprinkle with cashews. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 359, Fat, total (g) 10, chol. (mg) 45, sat. fat (g) 2, carb. (g) 45, pro. (g) 21, sodium (mg) 96, Percent Daily Values are based on a 2,000 calorie diet
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