Ingredients
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3 large chicken breasts, cut into bite size pieces
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8 -12 spring onions, chopped (scallions)
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1 small onion, chopped
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1 green pepper, chopped
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1 (7 ounce) can pineapple chunks in juice (small size can)
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gingerroot, peeled and chopped finely (2-3 inch chunk)
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3 garlic cloves, crushed
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2 tablespoons sunflower oil
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2 tablespoons rice wine (can use dry sherry)
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3 tablespoons soy sauce
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3 tablespoons honey
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2 tablespoons golden syrup
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1 tablespoon tomato ketchup
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1 1/2 tablespoons vinegar
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2 tablespoons cornflour
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1/4 teaspoon Chinese five spice powder
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100 g roasted cashew nuts
Instructions
- First of all make the sauce. Combine everything, mix well until smooth and set aside.
- Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
- Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
- Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
- After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
- Utterly Delicious.