Chinese Pineapple Chicken with Cashew Nuts Ginger Spring Onion
Bring a burst of bold flavors to your table with this Chinese Pineapple Chicken with Cashew Nuts, Ginger, and Spring Onion. This quick and easy stir-fry combines tender marinated chicken with the natural sweetness of juicy pineapple, crunchy roasted cashews, and the aromatic depth of fresh ginger and garlic. Tossed in a savory-sweet soy and hoisin sauce, every bite is layered with irresistible textures and Asian-inspired flavors. Perfect for a weeknight dinner, this dish comes together in just 35 minutes and pairs beautifully with steamed rice or noodles for a complete, satisfying meal. Whether you're seeking a healthier takeout alternative or a crowd-pleasing recipe, this vibrant stir-fry is sure to impress!
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Ingredients
- 500 grams boneless chicken breast
- 200 grams pineapple chunks
- 100 grams raw cashew nuts
- 4 stalks spring onions
- 20 grams fresh ginger
- 2 cloves garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 150 milliliters water
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside.
Step 2
In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 0.25 teaspoon of white pepper to make a marinade. Add the chicken pieces and toss to coat. Let marinate for 15 minutes.
Step 3
Meanwhile, slice the spring onions into 2-inch pieces, finely julienne the ginger, and mince the garlic. Set aside.
Step 4
In a small bowl, mix the remaining 2 tablespoons of soy sauce, hoisin sauce, and water to make a sauce. Set aside.
Step 5
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the cashew nuts and stir-fry until they turn golden brown and fragrant. Remove and set aside.
Step 6
Add another 2 tablespoons of vegetable oil to the wok. Increase the heat to high and add the marinated chicken. Stir-fry until the chicken is browned and cooked through, about 5–6 minutes. Remove and set aside.
Step 7
In the same wok, reduce to medium heat and add the ginger and garlic. Stir-fry for 30 seconds or until aromatic.
Step 8
Add the pineapple chunks and stir-fry for 1–2 minutes.
Step 9
Return the cooked chicken to the wok. Add the sauce mixture and bring to a simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Step 10
Add the cashew nuts and spring onions. Stir-fry for another minute and season with salt to taste.
Step 11
Remove from heat and serve immediately with steamed rice or noodles. Enjoy!
Nutrition Facts
| Serving size | (1171.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1890.6 |
| Total Fat 103.1g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 28.3g | |
| Cholesterol 431.0mg | 0% |
| Sodium 5097.6mg | 0% |
| Total Carbohydrate 93.5g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 36.5g | |
| Protein 167.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 218.4mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2792.2mg | 0% |
Source of Calories