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Chinese Chicken with Pineapple and Cashew Nuts

Serve with plain boiled rice and jasmine tea for a quick and tasty Chinese meal.

ingredients

serves 4 - 6
450 g (1 lb) chicken breasts, skinned and boned
15 g (2 tbsp) cornflour
240 g (12 oz) can pineapple chunks in natural juice
30 ml (2 tbsp) dry sherry
30 ml (2 tbsp) oil
2.5 cm (1 in) piece fresh root ginger, peeled and sliced
2 cloves garlic, peeled and sliced
75 g (3 oz) cashew nuts
6 spring onions, trimmed and sliced
salt

method

1. Quarter the chicken breasts and chop roughly.

2. Coat with 5 g (1 tsp) of the cornflour, and set aside.

3. Drain the juice from the pineapple, and measure 200 ml (7 fl oz).

4. Mix with the remaining cornflour and the sherry.

5. Heat the oil in a wok or large frying pan, and add the sliced ginger and garlic.

6. Stir-fry for a few seconds, then ¯Â¿Â½add the chicken.

7. Stir-fry over high heat, making sure the chicken pieces remain separate.

8. When the chicken has become golden brown (after about 2 minutes), add the cashew nuts, and stir-fry for 1 minute.

9. Add the pineapple and the juice mixture.

10. Bring to the boil, stirring constantly, and cook for another minute.

11. Stir in the spring onions, and add salt to taste. Serve immediately.

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