Wok tossed cashew and chicken pineapple stirfry


A delicious, refreshing, sweet chicken dish using up leftover chicken from the Sunday roast. To make this dish go a little further add a tin of reduced calorie coconut milk with the sweet chilli sauce. Cooked chicken can be stored for up to three days in the fridge.

Serves: 4

Total time: 35 minutes


  • 1 tablespoon sweet chilli sauce
  • 400g cooked chicken
  • 1 pack noodles (cooked)
  • 25g cashew nuts
  • ¼ fresh pineapple peeled, cored and cut into small chunks
  • 1 tablespoon oil
  • 15 g butter (unsalted)
  • 1 onion
  • 2 carrots
  • Cabbage


  • Cube the cooked chicken
  • Peel and slice onion and carrots thinly
  • Wash cabbage leaves, trim thick vein in each leaf. Roll up leaves together and slice very thinly
  • Pre-heat wok with butter and oil. Add onions and carrots, stirfry for 6 to seven minutes
  • Add chicken, cashew nuts and cook until hot. Add shredded cabbage, stir fry for 3 -4 minutes
  • Just before removing off the heat add in pineapple
  • Stir in noodles, return to heat until food is hot
  • Add sweet chilli sauce, stir using tongs. Taste, seasoning as required. Serve immediately in warm bowls
  • Alternatively use sultanas or sunflower seeds instead of cashew nuts