Chicken, Snap Pea and Pineapple Stir-fry

Chicken, Snap Pea and Pineapple Stir-fry

with Cashews and Green Onion Rice

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This Asian-inspired dish features juicy chicken, pineapple, and cashews, served over fluffy green onion jasmine rice. What makes it a winner is the sweet and sour hoisin sauce that brings it all together.

Allergens:Mustard/MoutardeSesame/SésameSoy/SojaWheat/BléSulphites/SulfiteTree Nut/NoixPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

95 g

Pineapple, spears

¼ cup

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Sugar Snap Peas

¾ cup

Jasmine Rice

2 unit

Green Onions

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

2 tbsp

Sweet Chili Sauce

½ tbsp



56 g

Red Onion, sliced

1 tbsp

Sesame Oil


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories800 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate99 g
Sugar20 g
Dietary Fiber6 g
Protein50 g
Cholesterol125 mg
Sodium1060 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, thinly slice the green onions. Trim the peas. Cut pineapple into 1/2-inch pieces. Whisk together the hoisin-soy, cornstarch and sweet chili sauce in a medium bowl. Set aside.


Pat the chicken dry with paper towels, then arrange chicken on a foil-lined baking sheet. Toss with 1 tbsp oil. Season with salt and pepper. Broil in the middle of the oven, until cooked through, 8-10 min.**


While the chicken broils, heat a large non-stick pan over medium-high heat. Add the cashews to the dry pan. Toast, stirring often, until golden-brown 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Add sesame oil, then the peas, red onions and pineapple to the same pan. Cook, stirring often until tender-crisp, 2-3 minutes. Season with salt and pepper. When the chicken is cooked through, add to the pan with the veggies. Add the sauce from the medium bowl and bring up to a boil. Simmer, stirring occasionally, until slightly thickened, 1-2 min. Remove from heat.


Fluff the rice with a fork, then season with salt. Stir in the green onions. Divide rice between bowls. Top with the chicken and pineapple stir-fry. Drizzle over any remaining sauce left in the pan. Sprinkle over the cashews.