Vietnamese Cashew Pineapple Chicken Recipes

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

VIETNAMESE CASHEW PINEAPPLE CHICKEN

Steps:

• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Drop the onion and garlic (and chillies if using) onto a running Thermomix® at speed 4, about 5 seconds.
• Stir fry for 2 minutes, then remove from the pan.
• Meanwhile, put the peppers into the Thermomix® and chop speed 4 about 10 seconds or until it's the size you want.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Blitz the spring onion on Turbo to chop.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.
• Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
• Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
• In a wok, pour the oil to heat up.
• Chop the onions, garlic and chillies. While you're at it, chop the peppers roughly and spring onions finely. Make sure the chicken is evenly diced.
• Add the onion, garlic and chillies if using to the wok.
• Stir fry for 2 minutes, then remove from the pan.
• Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
• Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
• Serve with rice or Asian vegetables.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• 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.

VIETNAMESE CHICKEN WITH CASHEW NUTS

Steps:

• Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
• Add another 1/2 tsp oil and stir-fry the garlic until just golden.
• Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
• Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
• When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
• Remove from heat and serve.

STIR FRIED CHICKEN WITH CASHEW NUTS AND PINEAPPLE

Steps:

• Wash chicken and dice. Mix with marinade. Leave in a cool place for at least 30 minutes. Can be left in the fridge for 2 hours to overnight for deeper favour.
• Cashew nuts - if you have some nice crispy bought nuts (not honey roasted which will be too sweet for the dish), you can save time by using them instead of preparing the nuts according to steps 2 & 3. Bring 100 ml of water to the boil. Add ¼ teaspoon of salt and ½ teaspoon of brown sugar (more favour and also a bit of salt will make the nuts more crispy after deep fried / baking). Put in cashew nuts and simmer for 30 minutes (so the salt and sugar not only coat the nuts but deposit inside). Remove and drain.
• Pre-heat an oven (160C for fan-assistant oven, I am not sure the temperature for those without fan, may be 170C). Use an oil brush to grease a baking plate. Put in a teaspoon of oil (oil/butter, though it seems that butter gives a better favour and texture). Pour in the cashew nuts. Keep an eye on the nuts, once there is no more water bubbles evaporates (takes about 30-45 minutes, the nuts would not be crispy with any moisture inside), uses the oil brush to brush all over the nuts. Bake for another 15 minutes or when the nuts become light brown (the colour will become darker when cool). Pour over a piece of kitchen paper on a rack to cool. (It is essential to coat a layer of oil so the nuts can remain crispy much longer after mixing with the sauce. Some people may prefer deep-fry but too much oil is needed while my husband needs to loss weight. You can double the amount and leave half in an air-tight jar for next meal but I don't do it myself as my husband will finish it quickly.).
• Heat a non-stick wok with medium heat and add a tablespoon of oil (2 tablespoons of oil if you use a normal wok). Put in garlic and chilly pepper. Stir fry for a while till you can smell the garlic.
• Add chicken and stir fry till it is done. Take out the chicken and put aside. (Don't worry if the marinade sticks to a normal wok, as the pineapple juice we use later will solve the problem.).
• Put in green pepper, stir fry for 1 - 2 minutess (depending on the hardness of the pepper).
• Put back the chicken and add the red pepper and stir fry. Pour in seasoning and stir fry until the sauce reduces.
• Add the pineapple and mix (so the juice of the pineapple will not come out, as we have used pineapple juice for seasoning already).
• Turn off the heat, add cashew nuts and mix. Serve hot.