2- 6oz chicken breasts
4 organic vine sweet mini peppers
3 T chick pea flour
½ t salt
1 t garlic powder
dash of cayenne
3T olive oil
1/4 C of sherry
1/2 C of cashews
1t chile paste, like Sambal chile paste
salt to tast
2T sweet chili paste
1/2 C of vegetable of chicken stock
Mix together the chick pea flour, salt, garlic and cayenne in a medium bowl and set aside.
Slice the peppers lengthwise into thin slices and saute in a hot pan with 1T of olive oil until the peppers are softened. Remove the peppers and set them aside.
Dip chicken breast into the mix until they are completely covered in the dry mix. Add 2T of olive oil to the pan and add the chicken. Brown both sides over medium-high heat and then reduce to cook the chicken through.
Deglaze the pan with the sherry and add the chile paste at the same time to mix in with the liquid. Add the peppers back and toss. Add the cashews, salt, sweet chili sauce and stock, then cover the pan and cook over low heat.
After 10 minutes, uncover and it’s ready to serve with freshly cut pineapple cubes.