Chicken & Pineapple
with Cashew Nuts
Cooking Time: 25 minutes
Serves: 3-4 people
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1. Slice the chicken into 1cm strips. Roughly chop the onion.

2. Heat the oil in a deep frying pan. Add the pineapple (with juice) and cook for 2 minutes.

3. Add the onions, stir and cook for 4 minutes.

4. Add the chicken, soy sauce, brandy and cashew nuts. Simmer until the chicken is cooked through, stirring occasionally (this will take about 8-10 minutes).

5. Add the sesame oil, stir. Mix the cornflour with a little water, and add to the pan. Stir thoroughly, and simmer for a further 2 minutes. Serve.

Delicious served with egg noddles: cook them as described on the packet, and then toss them in a little light soy sauce.
The cashew nuts are optional - if you omit them, add a little salt in step 5.

See Also: Recipes
  Chinese Chilli Chicken
  Chicken & Mushroom Stir Fry
  Sweet & Sour Chicken
  Chicken Chow Mein
See Also: Book Reviews
  The Wisdom of the Chinese Kitchen by Grace Young
  Ken Hom's Hot Wok - 150 One-pan Wonders by Ken Hom
  The Chinese Kitchen by Eileen Yin-Fei Lo
  Ken Hom's Foolproof Chinese Cookery by Ken Hom

Recipe Ingredients
4 Chicken Thigh Fillets
1.5 tablespoons Vegetable Oil
400g tin Pinapple Pieces
(in natural juice)
1/2 teaspoon Sugar
1.5 tablespoons Brandy
1 medium Onion
1.5 tablespoons Dark Soy Sauce
80g Cashew Nuts
1/2 teaspoon Sesame Oil
2 teaspoons Cornflour

Chicken & Pineapple with Cashew Nuts

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