Chicken with pineapple and cashew nuts from Vietnam

Ingredients for 4 servings:

• 2 tbsp desiccated coconut
• 80 g cashew nuts, unsalted
• 2 tbsp oil
• 1 large onion(s), roughly diced
• 4 cloves garlic, finely chopped
• 2 tsp chili pepper(s), chopped
• 350 g chicken thighs, filleted and chopped, with skin
• ½ red pepper(s), chopped
• ½ bell pepper(s), green, chopped
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 320 g pineapple, fresh, chopped
• 3 spring onions, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

In a small non-stick pan, toast the desiccated coconut without oil until light brown, then let cool in a bowl. Toast the cashew nuts in the same way and place them in a bowl. Heat the oil in a wok, add the onions, garlic, and chilies, and fry over medium heat for 2 minutes, turning occasionally, then remove from the pan. Increase the heat to high, add the meat and peppers in two batches, and fry until the chicken is lightly browned. Return the onion mixture to the wok. Add the oyster sauce, fish sauce, sugar, and pineapple, and brown for 2 minutes. Stir in the cashew nuts. Arrange the meat mixture on a serving platter, sprinkle with toasted coconut flakes and spring onions, and serve immediately with rice.