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Tasty Pineapple Cashew Nut Chicken

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Tasty Pineapple Cashew Nut Chicken

One of my many favourite Chinese Take-outs is either Pineapple Chicken or Cashew Nut Chicken. Tonight I decided to combine them into one. Hubby who doesn’t like Chinese food loved it.


  1. 500gr chicken Breasts
  2. Peanut oil
  3. 1 small onion
  4. 1/2 red and 1/2 green pepper
  5. 1/2 cup pineapple pieces
  6. Handful toasted Cashew nuts
  7. 1/2 cup cucumber (deseeded)
  8. 1 heaped tsp garlic/ginger paste
  9. 2 chopped spring onion for garnish



  1. 1 egg white
  2. 1 tsp salt
  3. Few dashes white pepper
  4. 1 tsp cornstarch
  5. 1 tsp soy sauce
  6. 1 tbsp Shaoxing rice wine
  7. 1 tbsp oil
  8. 1 tbsp water


Sauce for this Tasty Pineapple Cashew Nut Chicken

  1. 1/2 cup pineapple juice
  2. 1 tsp cornflour
  3. 1 tbsp oyster sauce
  4. 1 tsp sesame oil
  5. 1/4 cup chicken stock

(Mix well in a jug)


Tasty Pineapple Cashew Nut Chicken


  • Slice chicken in large slices.
  • (Best to do this while the chicken is still half frozen).
  • Marinate for 15 minutes.
  • Heat 1 tbsp oil and add the onion.
  • Add a pinch of salt and fry for 1 minute.
  • Add peppers with a pinch of salt and fry for 1 minute.
  • Remove and set aside.
  • Add pineapple and cucumber.
  • Stir fry for 1 minute then remove and add to onion and peppers.
  • Add 2 tbsp oil to wok.
  • Add chicken in a single layer and fry on one side (undisturbed) one minute.
  • Fry the other side then stir fry till no longer pink.
  • Make a well in the centre and add garlic/ginger paste.
  • Fry a few seconds then mix it through the chicken.
  • Make a well in the centre and add the sauce.
  • Wait for it to boil then mix through the chicken.
  • Add the vegetables and cashew nuts and give it a quick stir to combine. (Or add the cashew nuts before serving).
  • Serve with steamed white rice or noodles.


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Prepared, tried and tested Melanie Kramar


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