Heat a wok until very hot and add the oil. Add the garlic ginger and chillies and stir fry for 30 seconds. Cut the chicken into bite sized pieces, toss into the wok and cook for 2-3 minutes until the chicken changes colour and the edges start to brown. Toss in the cashews, curry powder turmeric and cinnamon and stir fry until fragrant. Toss in the sliced pepper, pineapple and spring onions. Stir fry for 30 seconds before adding the fish sauce, soy sauce and sugar. Add in the cooked rice and mix well for 3-4 minutes. Remove from the wok and divide equally between four plates, garnish with coriander and serve immediately.
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 107 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 65.8mg||20 %|
|Sodium 655.4mg||23 %|
|Potassium 955.7mg||25 %|
|Total Carbohydrate 97.5g||29 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 89.6g|
|Protein 35.2g||50 %|
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Calories per serving: 629
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