Oriental Sweet & Sour Chicken with Toasted Cashew Nuts
A delicious Oriental dish with succulent chicken thigh, in a sweet & sour sauce, with mixed peppers, pineapple and toasted cashew nuts
A hot wok/frying pan is key to this recipe; don't hesitate to add a little more sesame oil when frying the vegetables to keep the pan sizzling. Buy toasted and salted cashew nuts, and slightly crush them before garnishing at the end. You may also want to slightly toast your sesame seeds in a pan or in the oven to add flavour
Cooking Method
- Combine the ketchup, teriyaki sauce, sugar, rice vinegar, sugar, Puréety Salt & Pepper Glaze and mix well
- Heat up a wok or or large, deep sided frying pan, and add the sesame oil. Add the chicken and cook on all sides
- Add the peppers and onions and cook for 2-3 minutes
- Add the ketchup mixture in and simmer for 10 minutes. You may need to add some of the juice from the tinned pineapple or a splash of water if the sauce becomes too thick
- Simmer for 10 minutes
- Add the pineapple and spring onions (saving some for the garnish) and mix through
- Serve and garnish with cashew nuts, sesame seeds and remaining spring onions
Ingredients
- 450g Chicken Breast , Diced
- 2tbsp Sesame Oil
- 1each White Onion , Diced - chunky
- 1ml Mixed Peppers , Diced - chunky
- 2tbsp Rice Wine Vinegar
- 2tbsp Teriyaki Sauce
- 80g Ketchup
- 200g Tinned Pineapple
- 50g Sugar
- 2each Spring Onions
- 40g Cashew Nuts
- 1tbsp Sesame Seeds
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