Chicken with Pineapple and Cashew Nuts from Vietnam

Summary

Ingredients

• 2 tablespoon desiccated coconut
• 80 g cashew nuts, unsalted
• 2 tablespoons oil
• 1 large onion (s), roughly diced
• 4 cloves garlic, finely chopped
• 2 teaspoons chilli pepper (s), chopped
• 350 g chicken (chicken thihs), filleted and cut into small pieces with the skin on
• 0.5 ½ bell pepper (s), red, chopped
• 0.5 ½ bell pepper (s), green, chopped
• 2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 320 g pineapple, fresh, chopped
• 3 spring onion (s), chopped

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Instructions

1. Roast the desiccated coconut in a small coated pan without oil until they are light brown, then leave to cool in a bowl.
2. Roast cashew nuts in the same way and place in a bowl.
3. Heat oil in a wok, add onions, garlic and chillies and fry over medium heat for 2 minutes while turning, then remove.
4. Set the temperature to the highest level, add the meat and paprika in 2 portions and deep-fry until the chicken is lightly brown.
5. Return the onion mixture to the wok. Add the oyster sauce, fish sauce, sugar and pineapple and brown for 2 minutes. Fold in the cashew nuts.
6. Arrange the meat mixture on a platter, sprinkle with roasted coconut flakes and spring onions and serve immediately with rice.