Chicken with Pineapple and Cashews

Savory chicken thighs mingle with sweet pineapple and crunchy cashews, creating a delightful balance of flavors and textures. It's quick and easy for a tasty weeknight dinner.

Course Main Course

Cuisine Thai

Keyword cashews, chicken, pineapple, savory, stir-fry

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 450kcal

Author Liza Agbanlog

Ingredients

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)
350 g 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”.

Nutrition