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. Toast the desiccated coconut in a small pan over medium heat for 2-3 minutes, stirring occasionally, until light brown. Transfer to a bowl to cool.
2. Toast the cashew nuts in the same pan over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Transfer to a bowl.
3. Heat the oil in a wok over medium heat. Add the onion, garlic, chilli peppers, and both bell pepper pieces (red and green). Cook for 2 minutes, stirring frequently, then remove and set aside.
4. Increase the heat to high. Add the chicken pieces in two batches, cooking each batch for 3-4 minutes, stirring occasionally, until light brown and cooked through (internal temperature 74°C / 165°F).
5. Return the cooked onion and pepper mixture to the wok. Add the oyster sauce, fish sauce, sugar, and pineapple. Cook for 2 minutes over medium-high heat, stirring gently. Fold in the toasted cashew nuts.
6. Transfer the chicken mixture to a serving platter. Sprinkle with the toasted coconut and spring onions. Serve immediately with rice.