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Caramel Chicken
with Pineapple and Cashew
SERVINGS: 4 | COOK TIME: 30 Minutes

Marinade:
1½ lb Chicken thighs, boneless, sliced into ½” slices
1½ tbsp Fish sauce
½ tbsp Brown sugar
½ tsp Black pepper

 

Ingredients for sauce and chicken:
½ cup Pineapple juice
⅓ cup Fish sauce
⅓ cup Hoisin
½ cup Brown sugar
1 tbsp Garlic, minced
2 tsp Tapioca (or corn) starch
1 tbsp Vegetable oil
1 cup Pineapple, diced
½ cup Cashews

 

Optional garnishes:

  • Chives or scallions, chopped
  • Sliced jalapeno and/or thai chilies
  • Toasted sesame seeds

Marinate chicken:
In a medium mixing bowl, place sliced chicken and marinade – fish sauce, brown sugar and fish sauce. Mix evenly and marinate for 30 minutes.

 

Directions:
1.  In a non-stick sauce pan, whisk together pineapple juice, fish sauce, hoisin, brown sugar, garlic and tapioca starch. Bring mixture to a boil, then turn down to medium-high heat making sure to stir so the sauce doesn’t stick or burn to the bottom of the pan. Reduce the sauce for about 10 minutes. Then set aside.
2.  Heat a deep sauté pan on high. When pan gets hot, add oil and coat the bottom of the pan evenly. Add marinated chicken. Stir and cook chicken evenly for 5-6 minutes.
3.  Now add the reduced sauce and coat all of the chicken. The sauce will reduce further – cook for an additional 10 minutes on medium heat. 
4. 

Gently fold in pineapples and cashews and remove from heat.

5.  Best served with steaming hot jasmine rice.

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