Stir-Fried Chicken with Cashews and Pineapple in a Wok

Stir-Fried Chicken with Cashews and Pineapple is a delightful mix of tender chicken, crunchy cashews, and sweet, juicy pineapple that brings a balanced flavor to your table. Originating from Asian cuisine, this dish combines savory and sweet elements, making it unique and refreshing.

Why you’ll love this recipe is simple: it’s quick, easy, and packed with flavors. Cooking with a wok pan is a healthier option because it requires less oil and cooks food evenly at high temperatures.

I’m very happy to share this recipe with you because it’s one of my favorites for a quick weeknight meal.

Ingredients Needed

Here’s a list of the essential ingredients for Stir-Fried Chicken with Cashews and Pineapple:

• 500g boneless, skinless chicken breasts, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp cornflour
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 100g cashews, unsalted and roasted
• 200g pineapple chunks (fresh or canned)
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 spring onions, sliced (for garnish)
• 1 tsp sesame seeds (optional, for garnish)

Substitutions and Variations:

• Substitute chicken with tofu or shrimp for a different protein.
• Use different vegetables like carrots, snow peas, or broccoli.
• Adjust the sweetness by using less honey or adding more pineapple.

Preparation Steps

Preparing the ingredients usually takes about 15 minutes.

• Start by slicing the chicken breasts thinly.
• Mix the sliced chicken with soy sauce and cornflour in a bowl; this helps tenderize the meat.
• Slice your bell peppers and chop the onion. Mince the garlic and set it aside. Measure out your sauces for easy access.

Prepping the Wok

• Heat the wok over medium-high heat before adding oil.
• Let the wok be hot enough to sizzle a drop of water before adding ingredients.
• This ensures a quick sear and keeps vegetables and meat crisp.

How to Make Stir-Fried Chicken with Cashews and Pineapple

Let’s get cooking! This recipe takes approximately 15 minutes to cook.

1. Heat the Wok: Add 1 tbsp of vegetable oil to the hot wok. Swirl it around to coat the sides.
2. Cook the Chicken: Add the thinly sliced chicken to the wok. Stir-fry for about 5-6 minutes until fully cooked and lightly browned. Remove the chicken and set aside.
3. Stir-Fry Vegetables: Add the remaining 1 tbsp of vegetable oil to the wok. Toss in the diced onion and minced garlic, stir-fry for about 1 minute until fragrant.
4. Add Bell Peppers: Add the sliced red and yellow bell peppers to the wok. Stir-fry for another 2-3 minutes until they start to soften.
5. Combine Ingredients: Return the cooked chicken back to the wok. Add the roasted cashews and pineapple chunks, stirring everything together.
6. Add Sauces: Pour in hoisin sauce, rice vinegar, honey, and sesame oil. Toss everything together, making sure it’s evenly coated. Cook for an additional 2-3 minutes to heat through.
7. Season and Serve: Taste and add salt and pepper if needed. Remove from heat and garnish with sliced spring onions and sesame seeds, if using.

Essential Note: Make sure all ingredients are prepped and ready before you start cooking. Wok cooking is fast, so having everything at hand prevents overcooking.

Also see: Spicy Beef and Green Bean Stir-Fry

Tips and Tricks

For best results, follow these simple tips:

• Wok Temperature: Always preheat the wok before adding ingredients to ensure quick cooking and even heat distribution.
• Ingredient Prep: Ensure all ingredients are sliced thinly and uniformly for even cooking.
• Cooking Order: Cook chicken first and set aside to prevent overcooking. Vegetables should be added in stages based on their cooking times.
• Sauce Balance: Adjust the sauce quantities to your taste preference; start with less hoisin sauce if you prefer a less sweet dish.

Common Mistakes to Avoid:

• Overcrowding the Wok: Cook in batches if necessary. Overcrowding reduces the wok’s temperature and results in steaming rather than stir-frying.
• Using Cold Ingredients: Room temperature ingredients cook more evenly than cold ones straight from the fridge.
• Skipping Oil Swirls: Ensure oil coats the entire wok surface to prevent sticking.

What to Serve with Stir-Fried Chicken with Cashews and Pineapple

• Stir-Fried Chicken with Cashews and Pineapple is best served immediately.
• Plate it over steamed jasmine rice or alongside noodles for a complete meal.

Storing and Reheating Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a hot wok with a splash of water or in the microwave until just heated through.

The Bottom Line

This Stir-Fried Chicken with Cashews and Pineapple recipe is easy to make and delivers a beautiful balance of flavors and textures.

It’s perfect for a quick and healthy weeknight dinner. I would like you to try this recipe and see how simple and delicious cooking with a wok can be!

Feel free to share your experiences in the comments—I’d love to hear how it turned out for you.

For more delicious wok pan recipes, stay connected with Kit Yum.

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