Kai Himmapan (Pineapple Cashew Chicken)

Name: Kai Himmapan (Pineapple Cashew Chicken)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: 2 cloves Garlic, chopped; ½ cup Water; 2 tablespoon Light Soy Sauce; 1 tablespoon Dark Sweet Soy Sauce; 2 teaspoon Oyster Sauce; 1 teaspoon Cornstarch; ½ teaspoon Red Pepper Flakes (optional - skip if you don't want the dish to be spicy); ¼ teaspoon Ground White Pepper (optional, can replace with black pepper); ½ Yellow Onion, sliced; ½ Red Bell Pepper, sliced; 3 stalks Green Onions, chopped; 1 lb Boneless, Skinless Chicken Breast, chopped; pinch Salt; 1 tablespoon All-Purpose Flour; ½ cup Raw Cashews (or use roasted and unsalted cashews); ¼ cup Cooking Oil (like vegetable or peanut oil); Rice, for serving; 2 cups cubed pineapple; 4 oz mushrooms; 1 big carrot; 4 oz baby corn

14 steps

Prep:10minCook:15min

You can pick and choose the ingredients for the cashew chicken, you don't need to add literally every single ingredient. They all work together more or less.

Updated at: Thu, 17 Aug 2023 09:01:10 GMT

Ingredients

4 servings

Sauce:

2cloves garlic

chopped

½ cupwater

2 tablespoonlight soy sauce

1 tablespoonDark Sweet Soy Sauce

2 teaspoonoyster sauce

1 teaspooncornstarch

½ teaspoonRed Pepper Flakes

optional skip if you don't want the dish to be spicy

¼ teaspoonGround White Pepper

optional, can replace with black pepper

Cashew Chicken:

0.5yellow onion

sliced

0.5red bell pepper

sliced

3 stalksgreen onions

chopped

1 lbBoneless Skinless Chicken Breast

chopped

salt

1 tablespoonall-purpose flour

½ cupRaw Cashews

or use roasted and unsalted cashews

¼ cupCooking Oil

like vegetable or peanut oil

rice

for serving

2 cupscubed pineapple

4 ozmushrooms

1carrot

big

4 ozbaby corn

Instructions

Sauce

Step 1

Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.

Prep ingredients

Step 2

Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour. Quarter mushrooms. Slice carrot into slivers and baby corn into thirds. Cube pineapple if needed.

Step 3

Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.

Step 4

Heat cooking oil in a wok over medium-high heat.

Step 5

When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes (watch carefully to prevent them from burning). Set cashews on paper-towel lined plate. Leave oil in the wok.

Step 6

To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring (this will help it to brown on the bottom).

Step 7

Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.

Step 8

Transfer chicken to the plate with the cashews and return wok to heat.

Step 9

To any remaining oil in the wok, add onions, carrot, baby corn, and bell peppers.

Step 10

Saute until tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)

Step 11

Pour sauce over onions and peppers.