4 small red chilies, deseeded and chopped (optional)
350g (11 ¼ oz) chicken thigh fillets, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
2 cups pineapple chunks
3 green onions, chopped
Instructions
Heat the oil in a wok or large, deep frying pan; add the onion, garlic and chilli, if using. Stir-fry over medium heat for 2 minutes. Remove from the pan.
Increase the heat to high; add the chicken and red and green bell peppers. Stir-fry until the chicken is light brown, around 2 minutes.
Return the onion mixture to the pan; add the oyster sauce, fish sauce, sugar and pineapple and toss for 2 minutes. Toss the cashews through.
Transfer to a serving plate and sprinkle with chopped green onions.
Serve and enjoy!
Notes
This recipe was adapted from the cookbook ``The Essential Asian Cookbook”.
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-with-pineapple-and-cashews/