Kung Pao Chicken with Pineapple Fried Rice

Bring a saucepan of salted water to the boil. Add the rice and cook until al dente.

Cut the pineapple in half and hollow out the middle of the pineapple. Chop the pineapple into pieces.

Finely chop the red capsicum.

Peel and finely chop the red onion.

Finely slice the spring onion.

Mix together in a bowl the hoisin sauce, peanut oil, mix soy sauce and brown sugar.

In a frying pan/wok heat half of the olive oil over high heat.

Add the red capsicum and red onion and stir fry.

Add the pineapple chunks and continue to stir fry. Crack the eggs into the bottom of the pan and scramble until cooked.

Drain the rice and add to the pan to stir fry.

Stir through the remaining soy sauce and the chilli garlic sauce.

Chop the chicken.

In another pan, heat the remaining oil over high heat.

Add the sugar snap peas and stir fry until tender. Add the dried chilies.

Add the cashews and stir fry for one minutes until slightly toasted (be careful not to burn).

Add the chicken and continue to stir fry until cooked through.

Stir through the kung pao sauce.

In a small bowl, mix together the cornflour with equal parts water to make a cornflour slurry.

Stir small amounts of the cornflour slurry through the kung pao chicken to thicken the sauce.

Serve the pineapple rice in the reserved pineapples and garnish with spring onion.

Serve the kung pao chicken alongside the pineapple fried rice.