Chinese chicken with cashew nuts

1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Heat a large pan with oil (see notes) over high heat. Add chicken strips and cook for 3-4 minutes or until golden and nearly cooked through.

3. Add vegetables to the pan with chicken and stir-fry for further 3-4 minutes. Crush garlic and grate ginger (to yield roughly 1 tbsp), add to the pan as you go.

4. Combine 1 tbsp cornflour with 1 1/2 cup water, 3 tbsp soy sauce and 2 tbsp sugar. Stir into pan, bring to a simmer and allow to thicken.

5. Serve chicken stir-fry over rice. Top with cashew nuts.

NOTES
Use the rice tub to quickly measure out x 1.5 water.
We used sesame oil for this recipe (for added flavour) but peanut, coconut or other neutral oils work well too.

Basmati rice, 300g
Chicken stir fry strips, 600g
Stir-fry vegetable mix, 1 packet
Garlic, 2 cloves
Ginger, 40g
Cashew nuts, 1 packet (75g)

FROM YOUR PANTRY
Oil for cooking (see notes), cornflour, soy sauce, sugar (brown or other)