Chicken and Cashew Nut Stir-Fry with Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt 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. While rice is cooking, prepare the rest of the meal. Pat chicken dry and cut into 2cm-thick strips. Combine with ginger, garlic and oil. Season with salt and set aside.
3. Peel and slice carrots thinly on an angle; trim ends off courgette and slice on an angle. In a small bowl, mix all stir-fry sauce ingredients together and set aside.
4. Heat a drizzle of oil or peanut oil in a large fry-pan or wok on high heat. Fry chicken in 2 batches, about 2 minutes per batch, until golden and just cooked through. Remove from pan and set aside.
5. Add another drizzle of oil to the pan/wok and sir-fry vegetables for 2 minutes, until just cooked and still crunchy. Add chicken and stir-fry sauce to the pan, stir to combine and heat through.
6. Serve ¾ cup cooked rice in each bowl and top with a big spoonful of stir-fry and any leftover sauce. Garnish with coriander (if using) and cashew nuts.