Vietnamese Chicken With Pineapple and Cashews Recipe

Preparation time: 35 minutes
Total cooking time: 25 minutes
Serves: 4

Ingredients:

Chicken Chili

1/2 cup (90 g/3 oz) raw cashew nuts
2 tablespoons oil
4 cloves garlic, finely chopped
large onion, cut in large chunks
teaspoons chopped red chillies 350 g (11 oz) chicken thigh fillets,
chopped 1/2 red capsicum, chopped
1/2 green capsicum, chopped 2 tablespoons oyster sauce 1 tablespoon fish sauce
teaspoon sugar
cups (320 g/11 oz) chopped fresh
pineapple
3 spring onions, chopped
2 tablespoons shredded coconut, toasted

Directions:

1. Roast the cashews on an oven tray for 15 minutes or so in a moderate 180°C (350°F/Gas 4) oven, until it becomes deep golden and then allow it to cool down.

2. After that, heat all the oil in a wok and stir-fry the garlic, the onion and the chilli over kind of medium heat for about 2 minutes or so and remove from the wok. Then use high heat and stir-fry all the chicken and the capsicum, in small batches, in the mean time tossing until all the chicken becomes light brown.

3. Return the onion and the chilli to the wok and add the oyster sauce, the fish sauce, the sugar and the pineapple and toss them for about 2 minutes or so to heat through. Then toss the cashews through and arrange on a serving plate and scatter the spring onion and the coconut over the top. After that, you can serve immediately.

Nutrition Value:

Protein 25 g;
Fat 24 g;
Carbohydrate 18 g;
Dietary Fibre 5 g;
Cholesterol 44mg;
Energy 1629kJ(390cal).

Vietnamese Chicken With Pineapple and Cashews Recipe

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info.

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