Chicken and Cashew Nut Stir-Fry with Jasmine Rice

Steps

1. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry with paper towels and cut into 2cm-thick strips. In a medium bowl, combine ginger, garlic and oil. Add chicken, season with salt and toss to coat. Set aside.
3. Peel and slice carrots thinly on an angle; trim ends and slice courgette on an angle; trim ends from bok choy, rinse and thinly slice. In a bowl, combine all stir-fry sauce ingredients and set aside.
4. Heat a drizzle of oil in a medium fry-pan or wok on high heat. Fry chicken for 2–3 minutes, or until golden and cooked through. Remove from pan/wok and set aside. Keep pan on heat.
5. Add another drizzle of oil to pan/ wok and stir-fry vegetables for 2 minutes, or until just cooked but still crunchy. Add chicken and sauce to pan/wok with vegetables and toss to combine and heat through, about 1 minute.
6. spoon ¾ cup cooked jasmine rice per person onto each plate and top with chicken and vegetables. Garnish with cashew nuts.