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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First of all make the sauce. Combine everything, mix well until smooth and set aside. | 2. Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat. | 3. Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes. | 4. Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil. | 5. After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived. | 6. Utterly Delicious. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3		cut	-	-	-	-
cashew nut	100	g	roasted	553.0	30.19	18.22	43.85
spring onion	8 -12		chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
pineapple chunk juice	1	can		-	-	-	-
gingerroot			peeled chopped	-	-	-	-
garlic clove	3		crushed	-	-	-	-
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
rice wine	2	tablespoons		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
honey	3	tablespoons		-	-	-	-
golden syrup	2	tablespoons		-	-	-	-
tomato ketchup	1	tablespoon		-	-	-	-
vinegar	1 1/2	1/2		4.6935	0.2079	0.0	0.0
cornflour	2	tablespoons		-	-	-	-
chinese five spice powder	1/4	teaspoon		-	-	-	-
water	1/4	pint		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.