Pineapple Cashew Chicken Stir-Fry

Asian food is my second favorite type of food.  Living in Tex-Mex country, I'm contractually obligated to love Mexican food the most--sorry it's the law.  But Asian food definitely comes in a close second.  I absolutely love the sweet, salty, aromatic flavors.  Almost every night that I spend at home I pass my time either reading food blogs or cookbooks (the other nights at home are spent shopping online-obviously). Lately, I've been drawn to Asian flavors and there are so many good blogs and cookbooks that focus on Asian inspired cuisine. So this is a relatively new area for me and I'm doing lots of experimenting--some good (like this one) and some not so good (we won't go there). This recipe is adapted from one of my all-time favorite food blogs- Half Baked Harvest. Her site is absolutely amazing.

This recipe is full of flavor--pineapple, spicy chili oil, soy & hoisin sauces, chicken, loads of vegetables and cashews top it to give it a dynamite crunch. All atop a bed of delicious jasmine rice.

Yield: 4-6 servings

Pineapple Cashew Chicken Stir Fry

(adapted from Half Baked Harvest)
prep time: 20 minscook time: 20 minstotal time: 40 mins


For the stir-fry sauce:
  • 1 cup soy sauce
  • 3/4 cup hoisin sauce
  • 1/2 cup pineapple juice
  • 2 tablespoons hot chili sesame oil
  • 1/3 cup rice wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons creamy peanut butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2 tablespoons sesame seeds, toasted
  • 3/4 cup raw cashews
  • 1 tablespoon sesame chili oil
For the stir-fry:
  • 2 tablespoons chili sesame oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • salt and pepper
  • 1 large bok choy, chopped
  • 1 cup fresh broccoli, chopped
  • 2 red bell peppers, chopped
  • 2 carrots, peeled and sliced
  • 2 zucchini, chopped
  • 1 cup fresh pineapple, diced
  • 4 green onions, sliced
  • 2 cups Jasmine Rice, cooked


To make the stir-fry sauce:
  1. In a large bowl combine and whisk all ingredients except for the cashews.
  2. Heat a large wok or skillet over high heat. Add 1 tablespoon of the sesame oil and add the cashews with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are caramelized and lightly toasted. Remove from heat.
To make the stir-fry:
  1. Add 1 tablespoon of the sesame chili oil to the wok or skillet and heat on high. Add the chicken. Stir-fry for 5-8 minutes or until cooked thoroughly.   
  2. Add 3/4 cup of the stir-fry sauce to the chicken and bring to a boil, cook until the sauce thickens and coats the chicken.  Remove the chicken from the wok.
  3. Once the chicken is removed, add another tablespoon of the sesame chili oil.  Add the bok choy and sear for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken.  
  4. Add the peppers and broccoli. Stir-fry the veggies for 5 minutes and then add the carrots, zucchini, and pineapple. Add about 1/2 cup more of the sauce and allow it to thicken and coat the veggies, about 3 minutes.
  5. Place the rice on a platter and top with the veggies.  Add the chicken and drizzle with some of the sauce to taste.  Sprinkle with cashews and green onions.




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