Sticky pineapple chicken stir-fry recipe | Sainsbury`s Magazine

Ingredients

• 1 x 227g tin pineapple slices in juice
• 1 tbsp vegetable oil
• 1 x 320g pack chicken thigh fillets, cut into strips
• 1 red pepper, deseeded and cut into chunks
• 4cm piece root ginger, finely grated
• 3 spring onions, finely sliced
• 30g salted cashews, chopped
• cooked jasmine rice, to serve
• 60ml pineapple juice (from the tin of pineapple)
• 1 tbsp soy sauce
• 1 tbsp cornflour
• juice of 1⁄2 lime
• 1 tsp light brown sugar