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Asian Recipes
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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 2
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
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.