Thursday, 7 August 2014

Summer Veggie Chicken Stir Fry with Caramelised Cashews and Honey Ginger Pineapple




4 tbsp soy sauce
4 tbsp hoisin sauce

4 tbsp pineapple juice
2 tbsp rice wine vinegar

1 tbsp smooth peanut butter, melted
1 tsp sesame oil
2 tbsp honey (to taste)
2 tbsp sesame seeds, toasted
2 tbsp ginger, grated
1-2 cloves garlic, minced
1/2 cup raw cashews

2 tbsp sesame oil
450 chicken, cut into 1 inch cubes
4 baby bok choi, halved
2 red peppers, sliced
2 carrots, shredded
2 courgettes, chopped
1 cup pineapple, diced

2 spring onions, finely sliced


  1. Combine the ingredients for the sauce in a bowl and whisk together until combined.
  2. Heat a large pan or wok over a high heat, add 1 tablespoon of sesame oil and then add the cashews and 3 tablespoons of the sauce. Cook for 1-2 minutes, or until the cashews are lightly toasted and caramelised. Transfer the cashews to a plate and set aside.
  3. Return the pan to the heat and add another tablespoon of sesame oil. Add the chicken and stir fry for 5-8 minutes, or until cooked through. Add a little of the stir fry sauce, toss and cook until the sauce thickens and coats the chicken. Transfer the chicken to a plate and set aside.
  4. Sear the bok choi in the pan on one side for 2-3 minutes and transfer to the plate with the chicken.
  5. Add the peppers and broccoli to the pan, stir fry for 5 minutes and then add the carrots, courgette and pineapple. Add a little of the sauce, toss and cook until the sauce thickens and coats the vegetables and the pineapple is beginning to caramelise (about 3 minutes).
  6. Serve the chicken and vegetables with rice, drizzle with more sauce and sprinkle over the cashews and spring onions.

Recipe from Half Baked Harvest

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