Kai Himmapan (Pineapple Cashew Chicken)

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.

Great

% Daily Values based on a 2,000 calorie diet

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.

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.

Step 12

Add mushrooms and pineapple. Simmer until sauce starts to thicken, 1 to 2 minutes.

Step 13

Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.

Step 14

Serve over rice.

↑Support creators by visiting their site 😊