1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Chop capsicum, cut broccoli into small florets and carrot into thin rounds. Peel and slice onion. 

Dice cucumber and radishes. Toss in a bowl with 1/2 tbsp vinegar, 1 tsp sugar, salt and pepper to taste. Set aside.

3. Whisk to combine 1/2 tbsp cornflour, 1/2 cup water, 4 tbsp soy sauce, 3 tbsp sugar and crushed garlic for the sauce, set aside.

4. Roughy chop cashew nuts. Heat a frypan with 2 tbsp oil over medium-high heat. Add nuts and cook until golden. Remove from pan, leaving oil behind. Add onion, cook for 3 minutes, add chicken and cook for a further 5 minutes.

5. Add remaining prepared vegetables, cook for 2 minutes then stir in sauce and return cashew nuts. Toss well for 2 minutes until coated and season with pepper to taste.

6. Serve cashew chicken over rice with a side of fresh cucumber and radish salad.

Notes:
Use sesame, coconut or a neutral oil for cooking.

basmati rice 300g

red capsicum 1
broccoli 1/2
carrot 1
brown onion 1
continental cucumber 1
radishes 1/3 bunch

garlic 2 cloves
cashew nuts 80g

diced chicken thigh fillets 600g

From your pantry:
oil (for cooking), salt, pepper, white or rice wine vinegar, sugar, soy sauce, cornflour