2. Heat a large pan with oil over high heat. Add chicken strips and cook, stirring occasionally until sealed.
3. Chop red onion and capsicum. Slice carrot into thin rounds and rinse bamboo shoots. Add to pan as you go, cook for 5 minutes.
4. Stir in pineapple pieces and juice along with 2 tbsp soy sauce. Mix 1/4 cup water with 1 tbsp cornflour and pour into pan. Stir until thickened.
5. Chop chives and stir through the chicken. Serve pineapple chicken over rice and top with cashew nuts.
Use the rice tub to quickly measure up x 1.5 amount of water.
We used sesame oil for added flavour, but any other neutral oil works fine!
Add 1-2 tsp curry paste (red or yellow) for more flavour.
Chicken stir-fry strips, 600g
Red onion, 2/3 *
Red capsicum, 1
Bamboo shoots, 225g
Pineapple (in chunks), 440g
Chives, 1/2 bunch *
Cashew nuts, 1 packet (60g)
FROM YOUR PANTRY
oil (for cooking, see notes), soy sauce, cornflour