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

SERVES 4

INGREDIENTS:

FOR THE STIR FRY SAUCE:
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
FOR THE STIR FRY:
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


METHOD:

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