Chicken & sweet chilli stir-fry with sweet coconut rice & cashews

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings people

Appliance/Function:

Rinse 1 cup jasmine rice until the water runs clear. In a large pot over high heat add rice, 400 ml coconut milk, 2 tbsp maple syrup and a pinch of salt. Cover and bring to a boil. Reduce the heat to low and cook for 12 minutes or until tender and the liquid is absorbed. Remove from the heat and fluff rice with a fork.

Combine ¼ cup oyster sauce, ¼ cup sweet chilli sauce, 1 tbsp soy sauce, 2 tsp honey and 1 tbsp of water in a small bowl.

Slice 450 g chicken thighs into strips. Dust the chicken with 2 tbsp cornflour and shake off any excess. Heat 1 tbsp olive oil in a large deep frypan over high heat until hot. Stir-fry the chicken for 3-4 minutes until browned and cooked through. Remove from the pan and reserve the pan.

Peel and half 1 carrot and 1 zucchini lengthwise and thinly slice at an angle. Peel and mince 4 cloves garlic. Heat 1 tbsp olive oil in the reserved pan over high heat. Stir-fry the carrot for 1 minute or until starting to soften. Add the zucchini and stir-fry for a further 2-3 minutes until just tender. Add the garlic, sauce, half the cashews, chicken and any resting juices to the vegetables. Cook, stirring, for a further 1-2 minutes until sauce is slightly thickened.

Divide the sweet coconut rice and chicken and sweet chilli stir-fry between bowls. Top with remaining cashews.