Sticky pineapple chicken stir-fry recipe
It’s also worth reserving the pineapple juice that comes in each tin – you can bubble it down as a syrupy glaze for a cake, use in place of lemon juice for a tropical tang or whisk into this...
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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
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