Vietnamese Cashew Pineapple Chicken
Author: 
Recipe type: Main
Cuisine: Vietnamese,Asian,
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A good stand alone, or perfect as part of a shared meal.
Ingredients
  • 30g (2tbs) shredded coconut
  • 80g (1/2 cup) raw cashews
  • 30g (2tbs) oil
  • 1 large onion
  • 4 cloves garlic
  • 2 chopped red chillies (optional - I do it without)
  • 350g chicken thigh fillets, diced
  • 1 red pepper
  • 1 green pepper
  • 1 tbs fish sauce (nam plah)
  • 1 teaspoon sugar
  • 320g (2 cups) chopped pineapple (fresh is good, but tinned and drained is fine)
  • 3 spring onions
Instructions
  1. 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.
  2. Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
  3. In a wok, pour the oil to heat up.
  4. Drop the onion and garlic (and chillies if using) onto a running Thermomix at speed 4, about 5 seconds.
  5. Stir fry for 2 minutes, then remove from the pan.
  6. Meanwhile, put the peppers into the Thermomix and chop speed 4 about 10 seconds or until it's the size you want.
  7. 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.
  8. Blitz the spring onion on Turbo to chop.
  9. Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
  10. Serve with rice or Asian vegetables.
Regular Instructions
  1. 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.
  2. Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
  3. In a wok, pour the oil to heat up.
  4. 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.
  5. Add the onion, garlic and chillies if using to the wok.
  6. Stir fry for 2 minutes, then remove from the pan.
  7. 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.
  8. Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
  9. Serve with rice or Asian vegetables.
Notes
serves 4
521 calories per serve (doesn't include rice)
Nutrition Information
Calories: 2082
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/04/04/vietnamese-cashew-pineapple-chicken/