Chinese Pineapple Chicken with Cashew Nuts Ginger Spring Onion
Bring a burst of bold flavors to your table with this Chinese Pineapple Chicken with Cashew Nuts, Ginger, and Spring Onion. This quick and easy stir-fry combines tender marinated chicken with the natural sweetness of juicy pineapple, crunchy roasted cashews, and the aromatic depth of fresh ginger and garlic. Tossed in a savory-sweet soy and hoisin sauce, every bite is layered with irresistible textures and Asian-inspired flavors. Perfect for a weeknight dinner, this dish comes together in just 35 minutes and pairs beautifully with steamed rice or noodles for a complete, satisfying meal. Whether you're seeking a healthier takeout alternative or a crowd-pleasing recipe, this vibrant stir-fry is sure to impress!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 200 grams pineapple chunks
- 100 grams raw cashew nuts
- 4 stalks spring onions
- 20 grams fresh ginger
- 2 cloves garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 150 milliliters water
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 0.25 teaspoon of white pepper to make a marinade. Add the chicken pieces and toss to coat. Let marinate for 15 minutes.
Meanwhile, slice the spring onions into 2-inch pieces, finely julienne the ginger, and mince the garlic. Set aside.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, hoisin sauce, and water to make a sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the cashew nuts and stir-fry until they turn golden brown and fragrant. Remove and set aside.
Add another 2 tablespoons of vegetable oil to the wok. Increase the heat to high and add the marinated chicken. Stir-fry until the chicken is browned and cooked through, about 5–6 minutes. Remove and set aside.
In the same wok, reduce to medium heat and add the ginger and garlic. Stir-fry for 30 seconds or until aromatic.
Add the pineapple chunks and stir-fry for 1–2 minutes.
Return the cooked chicken to the wok. Add the sauce mixture and bring to a simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
Add the cashew nuts and spring onions. Stir-fry for another minute and season with salt to taste.
Remove from heat and serve immediately with steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
