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Vietnamese chicken with pineapple and cashew

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Vietnamese chicken with pineapple and cashew

  • Spicy

This dish can be made as spicy, for that red hot, as you like or a lot less depending on your personal taste, there are also some ingredients that can be omitted if you have allergies or dislike them which I will note in the recipe.

  • 45 minutes
  • Serves 4
  • Medium




The cooking of this dish is easier if you put the onion garlic and chili in one dish and the chicken and peppers in another as they are cooked separately before combining with the sauces , pineapple and nuts.

Heat  to a medium temperature either a wok or a large frying pan with enough oil to stir fry the onion, garlic and chilies, if it’s too hot it will burn the garlic, cook for around 2 minutes and then remove it back into its bowl, add a little more oil if needed and turn the heat up to high and add the chicken and peppers and stir fry until the chicken pieces are a light brown, then add the onion, garlic and chilies back into the pan and add the oyster sauce, fish sauce and vinegar and mix through to coat all the ingredients add the pineapple, coconut,and cashews and again turn the mixture through to combine.

If you or anyone else has any nut allergies simply omit the cashew nuts, I can’t find a suitable substitute.

To serve either put into a serving dish or plate up individually and serve with boiled rice with fresh coriander, optional, and garnish with the chopped spring onion.

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