INGREDIENTS
4 Chicken Thigh Fillets
1.5 tablepsoons Vegetable Oil
400g Tin Pineapple Pieces in natural juice
0.5 teaspoon of Sugar
1 Medium Onion (about 150g)
1.5 tablespoons Brandy
1.5 tablespoons Dark Soy Sauce
80g Roasted Cashew Nuts salted
0.5 teaspoon Sesame Oil
2 teaspoons Cornflour
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METHOD
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.
6. Serve with egg noddles or rice.
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