Ease of Preparation: Medium.
Yield: 3 servings
Ingredients
¾ lb (340g) chicken thighs, boneless and skinless
1/3 cup (80ml) tapioca flour, sifted
¼ cup (60ml) soy sauce
2 tablespoons (30ml) canola oil
3 cloves garlic, chopped
½ cup (120ml) pineapple, peeled and cut into bite-size pieces
½ white onion, chopped
1 cup (240ml) tomato, chopped
1 cup (240ml) cucumber, halved and sliced
1 cup (240ml) red bell pepper, julienned
¼ cup (60ml) cashews, roughly chopped
¼ cup (60ml) green onions, chopped
2 tablespoons (30ml) oyster sauce
1 tablespoon (15ml) Sriracha sauce
2 tablespoons (30ml) rice vinegar
2 tablespoons (30ml) brown sugar
Pinch of white pepper
1 tablespoon (15ml) fish sauce
3 tablespoons (45ml) pineapple juice
3 cups (720ml) Thai sticky rice, cooked
Method
Cook rice and set aside for plating.
Marinate pieces of chicken in half the soy sauce for 1 hour.
Remove chicken from soy sauce, and dredge in tapioca flour.
Heat oil in large frying pan over medium-high heat.
Remove chicken from flour and add to hot pan.
Sear for 4-5 minutes or until all sides are golden.
Add garlic, pineapple, onion, tomato, cucumber, peppers and cashews and cook for 2-3 minutes.
Add oyster sauce, sriracha, vinegar, sugar, pepper, fish sauce and pineapple juice.
Stir well, and cook for 3-4 minutes.
Remove from heat.
Serve hot with a portion of rice, and garnish with green onions.
