Dry-fry coconut and cashews separately until lightly browned. Remove and set aside.
Heat a little oil and fry onion, garlic and chilli for a few minutes.
Add chicken. Fry until lightly browned.
Add red pepper and continue to fry for 3-4 minutes.
Mix stir-fry sauce, fish sauce, cashews, sugar and pineapple together and fry for a few minutes, until golden and glossy.
Arrange on a serving dish and scatter with toasted coconut and spring onion.
Serving
Suggestions
Serve with Jasmine rice.
Originally Submitted
6/29/2010
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