Chicken with Pineapple and Cashews
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ½ cup roasted cashews
  • 2 tablespoons olive oil
  • 1 large onion, cut into large chunks
  • 4 cloves garlic, finely chopped
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a serving plate and sprinkle with chopped green onions.
  5. Serve and enjoy!
This recipe was adapted from the cookbook ``The Essential Asian Cookbook”.
Recipe by Salu Salo Recipes at