Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion
photo by Diana Yen
- Ready In:
- 20mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 large chicken breasts, cut into bite size pieces
- 0.22 lb roasted cashew nuts (optional)
- 8 -12 spring onions, chopped (scallions)
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 (7 ounce) can pineapple chunks in juice (small size can)
- gingerroot, peeled and chopped finely (2-3 inch chunk)
- 3 garlic cloves, crushed
- 2 tablespoons sunflower oil
-
For the sauce
- 2 tablespoons rice wine (can use dry sherry)
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons golden syrup
- 1 tablespoon tomato ketchup
- 1 1⁄2 tablespoons vinegar
- 2 tablespoons cornflour
- 1⁄4 teaspoon Chinese five spice powder
- 1⁄4 pint water (plus a little more if needed)
directions
- First of all make the sauce. Combine everything, mix well until smooth and set aside.
- Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
- Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
- Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
- After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
- Utterly Delicious.
Reviews
-
I doubled the recipe since there is 7 people to feed in my family but when I did that, the sauce turned out really thin. It didn't really matter, though, since the flavor is all there. I ordered Golden Syrup off Amazon and don't mind having it in my pantry since it is great in tea. This recipe is sweet so keep that in mind.
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RECIPE SUBMITTED BY
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