Kung Pao Chicken with Pineapple Fried Rice

Cook the white rice according to package instructions, aiming for a slightly firmer texture than usual, as it will be fried later. Set aside to cool.

While the rice is cooking, prep your ingredients: chop the corn fed chicken breast into bite-sized pieces, finely slice the spring onions, finely chop the red capsicum and red onion, halve the baby pineapple and scoop out the flesh to leave a hollow shell for serving. Chop the pineapple flesh into small pieces.

In a small bowl, mix the chicken pieces with corn flour to coat them lightly. This helps to thicken the sauce later and makes the chicken crispy.

Heat peanut oil in a wok or large frying pan over medium-high heat. Add the coated chicken pieces and fry until they are golden and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add a bit more peanut oil if needed, and sauté the red onion, red capsicum, dried red chillies (to taste), and cashews until the vegetables are soft and the cashews start to turn golden.

Return the chicken to the pan with the vegetables, add hoisin sauce, mixed soy sauce, brown sugar, and a splash of water. Cook together for a few minutes until the sauce thickens slightly. Finally, stir in the sugar snap peas and half of the sliced spring onions, cooking for another minute. Remove from heat.

In a separate pan, heat olive oil over medium heat. Scramble the eggs and then mix in the cooked rice, pineapple pieces, chilli-garlic sauce, and the rest of the spring onions. Fry until everything is well combined and the rice starts to get crispy edges.

Serve the Kung Pao chicken alongside the pineapple fried rice, using the hollowed-out pineapple halves as bowls for a visually appealing presentation.