INGREDIENTS
1
can (8 ounces) pineapple chunks in unsweetened juice
2
teaspoons cornstarch
2
tablespoons peanut oil
3
boneless skinless chicken breasts (about 1 pound), cut into 3/4-inch pieces
2
to 4 serrano peppers,* cut into thin strips (optional)
2
cloves garlic, minced
2
green onions, cut into 1-inch pieces
3/4
cup roasted, unsalted cashews
1/4
cup chopped fresh basil (do not use dried)
1
tablespoon fish sauce**
1
tablespoon soy sauce
Hot cooked rice (optional)
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**Fish sauce is available at most large supermarkets and Asian markets.
PREPARATION:
- Drain pineapple, reserving juice. Combine reserved juice and cornstarch in small bowl; set aside.
- Heat wok over high heat 1 minute. Drizzle oil into wok and heat 30 seconds. Add chicken, peppers and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add green onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened. Add pineapple, cashews, basil, fish sauce and soy sauce; stir-fry 1 minute or until heated through. Serve over rice, if desired.
This recipe appears in:
Thai
