Ingredients Jump to Instructions ↓

  1. 4 2 tablespoons 80 g 2 tablespoons 1 4 cloves

  2. 2 teaspoons 350 g 1/2 1/2 2 tablespoons 1 tablespoon 1 teaspoon 320 g 3 Shredded coconut Raw cashews Oil Large onion, cut into large chunks Garlic, finely chopped Chopped red chili Chicken thigh fillets, chopped Red pepper (capsicum), chopped Green pepper (capsicum), chopped Oyster sauce Nuoc cham sauce Sugar Chopped fresh pineapple Spring onions (scallions) chopped

Instructions Jump to Ingredients ↑

  1. : Preheat the oven to slow 150 o C/300 o F/Gas 2. Spread the coconut on an oven tray and toast in the oven for 10 minutes or until dark golden, shaking the tray occasionally. Remove the coconut from the tray immediately, to prevent burning and set aside. Increase the heat to moderate 180 o C/350 o C/Gas 4. Roast the cashews on an oven tray in the oven for about 15 minutes, until deep golden. Remove the cashews from the tray and set aside to cool. Heat the oil in a wok or large, deep frying pan; add the onion, garlic and chili. Stir-fry over medium heat for 2 minutes, then remove from the pan. Increase the heat to high, add the chicken, red and green peppers, in 2 batches. Stir-fry until the chicken is light brown. Return the onion mixture to the wok, add the oyster sauce, nuoc cham sauce, sugar and pineapple and toss for 2 minutes. Toss the cashews through. Arrange the chicken mixture on a serving plate, scatter the toasted coconut and spring onion over the top. Serve immediately.


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