Photos by: Ed
Recipe from:Kitchen Library’s New Asian Cooking (this $4 bargain book i got from Ann Arbor’s Borders!)
So,I have been asked for this recipe alot of times (most requests by the photographer himself) and decided to post it here. Its an easy dish to prepare and is pretty yummy too! Its classified under Vietnamese cooking with an emphasis on Asian sauces like oyster and fish sauce. Goes well with plain rice.
Chicken with Pineapple and Cashews
1/2 cup raw cashews
2 tbsp oil
4 cloves garlic, finely chopped
1 large onion, cut in large chunks
2 tsp chopped red chillies
350 g chicken thigh filllets, chopped into cubes
1/2 red capsicum, chopped
1/2 green capsicum, chopped
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 cups chopped fresh pineapple (canned ones will suffice really)
3 spring onions, chopped
2 tbsp shredded coconut
1. Roast cashews on oven tray for about 15 minutes in moderate 180 C oven until deep golden, allow it to cool
2. Heat oil in a wok or large frying pan and stir fry garlic, onion and chillies over medium heat for 2 minutes, remove from wok. Increase heat to high an dstir-fry chicken and capsicum in 2 batches, tossing until chicken is light brown. Heat must be very high so the chicken will be succulent.
3. Return onion mixture to wok, add oyster sauce, fish sauce, sugar and pineapple and toss for 2 minutes. Toss the cashews through. Arrange on serving plate and scatter spring onion and coconut over the top.
4. Serve with rice, garnished with corriander leaves.