Chicken and cashew stir-fry

Prep Time: 15 minutes
Servings: 4
Cooking Time: 15 minutes
  • 125ml - tinned pineapple pieces and about 60ml of the syrup
  • 250ml - jasmine rice, steamed
  • 1 - red chilli, chopped
  • 250g - button mushrooms, chopped
  • 30ml - oil
  • - soy sauce to taste
  • 100g - cashew nuts
  • - a sprinkling of micro basil and coriander
  • 4 - chicken breasts, cubed

1 Mix the oil with the chicken and season to taste with salt and pepper. Heat a pan until hot and fry the chicken pieces until golden-brown. Don’t stir too soon; the chicken needs time to caramelise and the more you fiddle, the more the pan loses heat and the meat steams instead of frying.

2 Stir the mushrooms and chilli into the pan and fry for another 5 minutes or until the mushrooms also start to brown. Stir in the cashew nuts, pineapple and pineapple syrup and fry until the sauce is sticky.

3 Sprinkle the herbs over the chicken and serve with the rice and a dash of soy sauce to taste. 

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