Serves 4 - 6 Ingredients: 500 gms chicken thigh fillets (diced) 6 - 8 spring onions (thickly sliced with good greens) 4 - 6 garlic cloves (sliced) 3 halves: green, red, yellow capsicum ( diced) 1 tbsp green chillies (finely chopped) 2 cups diced canned pineapple (in 50 mls of syrup) 2 tbsp oyster sauce 2 tbsp soy sauce 1/2 cup salted, roasted cashews 2 tbsp oil (preferably sesame), sunflower or corn Salt + pepper + allspice Method: Heat an empty wok. Add oil. When heated, add hot chilli, spring onion and garlic. Stir fry over medium heat; just for a couple of minutes. Remove on a plate. Add a small amount of oil, if necessary. Reheat wok over high heat. Stir fry chicken and capsicum, in batches, until chicken is slightly brown. Keep heat on high for chicken to retain moist. Return onion mixture to wok. Stir over medium heat to combine. Add seasoning and stir. Add oyster and soy sauce, then add pineapple and syrup. Toss for a couple of minutes, adding cashews through. Serve with dill rice.
